Chicken Broth Supreme
Ingredients
- 6 lbs chicken legs, whole ⓘ
- 8 1/2 cups water ⓘ
- 4 cups carrot juice ⓘ
- 1 cup low-sodium vegetable juice ⓘ
- 2 large onions, unpeeled, thickly sliced ⓘ
- 2 large carrots, peeled, thickly sliced ⓘ
- 1 large leek, thinly sliced (white & tender green part) ⓘ
- 2 celery ribs, thinly sliced ⓘ
- 8 garlic cloves, unpeeled ⓘ
- 3/4 teaspoon rosemary ⓘ
- 3/4 teaspoon thyme ⓘ
- 10 sprigs parsley ⓘ
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Spread chicken legs in large roasting pan.
- Roast until browned and crisp, about 30 minutes.
- Transfer chicken legs to large stockpot; pour off all the fat from the roasting pan.
- Pour 1/2 cup of the water into the roasting pan and scrape up any browned bits clinging to the pan.
- Add these juices to stock pot along with chicken.
- Add remaining 2 quarts of water, carrot juice, and mixed vegetable juice.
- Bring to a boil over high heat, skimming off foam as it rises to the surface. Continue skimming until no foam remains.
- Add onions, carrots, leek, celery, garlic, rosemary, thyme, parsley, and bay leaves.
- Return to a boil, continuing to skim any foam that rises.
- Reduce heat to low and simmer until broth is rich and flavorful, about 2 hours.
- Strain broth and discard solids.
- Refrigerate broth.
- Remove fat that solidifies on the surface.
- Can be refrigerated up to 3 days or frozen for longer storage.
Nutrition & Diet Analysis (per serving)
493
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).