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Recipe Summary

Yield:
7 cups (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 8 cups water, salt, and remaining ingredients in a Dutch oven or stockpot; bring to a boil. Cover, reduce heat, and simmer 1 hour. Strain broth through a sieve into a large bowl; discard solids. Cool stock to room temperature. Cover and chill stock 8 to 24 hours. Skim solidified fat from surface of broth; discard.

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  • Note: Refrigerate broth in an airtight container for up to one week or freeze for up to three months.

Nutrition Facts

6 calories; calories from fat 15%; fat 0.1g; saturated fat 0g; mono fat 0.1g; poly fat 0g; protein 0.8g; carbohydrates 0.5g; fiber 0.1g; cholesterol 1mg; iron 0.1mg; sodium 76mg; calcium 8mg.
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