CNP Chicken-in-Broth
Prepared ahead of time, this recipe speeds cooking time. Just thaw a portion and add it to several recipes in the online cookbook or one of your favorites. Instructional videos for preparing the chicken and vegetables can be found in the online cookbook.
Servings 8 cups
Cost $2.06 per serving
Ingredients
- 4 pounds raw chicken whole or parts with bones, or 2 lbs boneless raw chicken
- 4 carrots chopped
- 4 celery stalks chopped
- water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Remove any excess fat and skin from chicken.
- Place all ingredients in large saucepan. Add enough water to cover.
- Heat to boiling. Reduce heat. Cover and simmer until chicken is done, about 45 minutes.
- Cool chicken. Strain broth and save. Remove chicken from bones and cut into pieces.
- To reduce fat, chill broth. Fat will rise to the top and become firm. Remove and discard this fat.
- Divide chicken, celery, and carrots among 4 freezer containers.
- Pour 1 1/2-2 cups broth into each container.
- Seal, date, and label containers. The chicken and broth can be frozen for up to 6 months.
Video
Notes
- If you have extra broth, freeze in ice cube trays. Once frozen, remove from trays and freeze in freezer-safe bags.
Nutrition
Serving: 0.5cups