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Chicken and Broth

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Chicken and Broth
  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0
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Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

Ingredients

3
to 3 pounds cut-up broiler-fryer chicken
4 1/2
cups cold water
1
teaspoon salt
1/2
teaspoon pepper
1
medium celery stalk (with leaves), cut-up
1
carrot, cut up
1
small onion, cut up
1
parsley sprig

Directions

  • 1 Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in Dutch oven or stock pot. Add remaining ingredients; heat to boiling. Skim foam from broth; reduce heat to low. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined strainer; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze for future use.
Nutrition Information 
No nutrition information available for this recipe
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