Chicken Broth and Cooked Chicken
- Whole chicken or chicken leg quarters
- 1-2 cups vegetables (onion, celery, carrot), chopped
- 1 tablespoon seasoning (basil, garlic, oregano, parsley, rosemary, or thyme)
- Choose your chicken. Use a whole chicken or chicken leg quarters.
- Remove skin and fat. Cut off the skin and the visible fat and throw it away. This step is optional, but it reduces the amount of fat in the broth. Do not rinse the chicken because any bacteria in the chicken will be killed as it cooks. However, cutting boards and utensils must be washed right away with warm, soapy water.
- Place chicken in a slow cooker or pot. Make sure the chicken fits into the slow cooker or pot. Chicken will cook more evenly if it is not packed too tight and this will allow more room for the broth. If using a pot, choose one with a lid.
- Add vegetables. This step is optional. Vegetables add flavor to the broth. Add 1 to 2 cups cut up carrots, celery, or onions.
- Add seasoning. Add about 1 tablespoon seasoning such as basil, garlic, oregano, parsley, rosemary, or thyme. Or, use a mix of these seasonings.
- Add water. If using a slow cooker, add water until the slow cooker is two thirds full. If using a pot on the stovetop, add water until it covers the chicken.
- Cook the chicken. If using a slow cooker, cook on low for 6 to 8 hours or on high for 4 to 6 hours. If cooking on the stovetop, heat until the water is boiling, reduce the heat to medium low, cover, and simmer for 60 to 75 minutes. Chicken is done when the internal temperature is 165° Fahrenheit measured by a food thermometer.
- Separate the chicken from the broth. Lift the chicken and the bones out of the broth and onto a large bowl or plate. Refrigerate until cool enough to touch. Remove the meat, shred it with a fork, and place it in small containers or freezer bags. Throw away the bones. Ideas for using the chicken are below.
- Strain the broth. Pour the broth into a colander or strainer set over a large bowl. Throw away the vegetables left in the colander. Add any chicken caught in the strainer to your storage containers. Pour the broth into 1- or 2-cup containers, cover tightly, and refrigerate overnight. The fat will settle on top of the broth. Scoop off the fat, wrap it in tin foil or paper towels, and throw it away.
- Store the meat and broth. Label the containers of meat and broth with the date and the amount. Store in the refrigerator for up to 4 days or the freezer for up to 4 months.
Cooked chicken can be used to make sandwiches and wraps or as a topping for salads. In the following recipes, replace the raw or canned chicken with cooked chicken. Cheesy Chicken Casserole, Cheesy Chicken Enchilada Bake, Chicken Alfredo Pasta, Chicken, Corn, and Rice Casserole, Cranberry Almond Wrap, or Our Favorite Chicken Noodle Soup.
Homemade chicken broth can be used in place of canned chicken broth in any recipe. In the following recipes, replace the canned chicken broth with homemade chicken broth. Brown Rice "Risotto", Chicken and Rice Soup, Garlic and Herb Lentils, Chicken and Rice Soup, Mexican Chicken Soup, Chicken and Rice Soup, and Pasta Fagioli.
Amount Per Serving
- % Daily Value*
- Total Fat g
- Saturated Fat g
- Trans Fat g
- Cholesterol mg
- Sodium mg
- Total Carbohydrates g
- Dietary Fiber g
- Total Sugars g
- Added Sugars
- Protein g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
NA* - We are currently in the process of integrating the new FDA Nutrition Standards. Added Sugar information is not currently available for the recipe. We will be updating the information shortly.