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Add a photoServings: 12
Ingredients
- 12 1/2 c. Canned chicken broth
- 1 lrg Onion, chop
- 1 x Carrot, chop
- 3 lb Chicken legs and, thighs, skim, trim a (up To 3-1/2)
- 12 1/2 c. Water
- 1 x Celery rib with leaves
- 2 x Bay leaves
- 1 tsp Dry thyme
Directions
- Throw away fat from the top of the canned broth. Heat a very large stockpot.
- (If you don't have a large pot, divide the ingredients and cook in 2 pots). Remove from the heat and spray with Pam. Toss in the onion and carrot, lower the heat, and cover the pot. Cook, stirring frequently over med-high, add in the chicken and cook till the chicken flesh is browned on both sides, about 5 min. Pour in the chicken broth and water, add in the celery and bay leaves and bring to a boil. Boil for 5 min. As foam accumulates, skim it off and throw away. Lower the heat to simmer and add in the thyme. Simmer, covered, for 2 hrs. Add in water as necessary to keep the chicken covered with liquid. Remove the pot from the heat. Remove the chicken and allow to cold, then pick the meat from the bones and reserve for another use. Strain the stock and throw away the veggies and bay leaves.
- Cold to room temp. Cover and chill overnight. Lift any congealed fat from the stock and throw away. Store for 2 to 3 days in the fridge or possibly freeze for longer storage.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 594g | |
| Recipe makes 12 servings | |
| Calories 179 | |
| Calories from Fat 93 | 52% |
| Total Fat 10.31g | 13% |
| Saturated Fat 2.91g | 12% |
| Trans Fat 0.09g | |
| Cholesterol 69mg | 23% |
| Sodium 471mg | 20% |
| Potassium 400mg | 11% |
| Total Carbs 2.61g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.75g | 1% |
| Protein 17.68g | 28% |
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