This is an easy recipe for making chicken broth that is flavorful but not oily and fattening and can be used the same day its made it. I did not want to refrigerate it, then skim off the fat and reheat for the next day. Most chicken broth recipes have you refrigerate the broth and remove the fat on top that has condensed or use other devices to remove the fat. With this recipe you will not have to those issues all you need to do is transfer the leftovers back to a pot, and reheat! In a crunch and with quite a few of my recipe I do use 99% fat free chicken broth.
Ingredients
4 split chicken breasts with ribs and skin
1 medium onion sliced
3 carrot sticks peeled and chopped
3 celery sticks chopped
1 tablespoon of kosher salt
Fresh cracked pepper
Technique
In a large 8 quart pot add all ingredients. Add water to pot until all chicken is covered. Simmer for 1 1/2 hours. Remove chicken and shred for use in another dish. Remove and discard vegetables or use for another dish and reserve broth. If making chicken noodle soup, do not remove vegetables and add the chicken back to the pot and add noodles and cook until done.
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