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Homemade Chicken Broth/Stock from leftover Chicken
Homemade Chicken Broth/Stock from leftover Chicken
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This recipe has been added to your Meal Plan
Did you know you can prepare a yummy chicken broth/stock from your leftover bones & pieces of chicken from you last dinner/lunch instead of throwing them away?
Yum
Servings Prep Time
4 10 min
Cook Time
5 hrs
Servings Prep Time
4 10 min
Cook Time
5 hrs
Homemade Chicken Broth/Stock from leftover Chicken
Homemade Chicken Broth/Stock from leftover Chicken
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Did you know you can prepare a yummy chicken broth/stock from your leftover bones & pieces of chicken from you last dinner/lunch instead of throwing them away?
Yum
Servings Prep Time
4 10 min
Cook Time
5 hrs
Servings Prep Time
4 10 min
Cook Time
5 hrs
Ingredients
  • Leftover Chicken PiecesAs much as you have
  • 1 piece CarrotPeeled & Chopped
  • 1 cup CeleryChopped
  • 1 piece Onion
  • 1 tsp Salt
  • 1 tsp Black Pepper Powder
Servings:
Units:
Instructions
  1. Place all the ingredients (Chicken Pcs, Carrot, Celery & Onion) all in the pot.
    Place all the ingredients (Chicken Pcs, Carrot, Celery & Onion) all in the pot.
  2. Add salt & pepper powder;
    Add salt & pepper powder;
  3. Add water until it covers all the ingredients and bring to boil in high temperature.
    Add water until it covers all the ingredients and bring to boil in high temperature.
  4. Once it is boiling, reduce the stove to low and let it simmer for at least 4 to 5 hours.
    Once it is boiling, reduce the stove to low and let it simmer for at least 4 to 5 hours.
  5. After 5 hours separate the ingredients from the water and let it cool down in room temperature.
    After 5 hours separate the ingredients from the water and let it cool down in room temperature.
  6. Once it is cooled you can keep it in the fridge and use it for different soups and recipes up to 2 weeks. 
    Once it is cooled you can keep it in the fridge and use it for different soups and recipes up to 2 weeks. 
Recipe Notes

You can optionally use fresh parsley as well.

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