Chicken Broth

Name: Chicken Broth
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 4 lbs whole chicken, quartered; 12 cups cold water; 1 yellow onion, halved; 2 carrot, peeled; 2 bay leaves; 1 tsp whole black peppercorns; 2 tsp salt; 1/4 cup fresh dill, chopped

A golden, clear chicken broth simmered slowly with aromatics and fresh dill. Rich in flavor and deeply comforting, it is a staple warm soup.

105 minEasyServes 6180 cal/serving

RussianSoupStovetopHigh ProteinLow CarbKetoPaleoWhole30Gluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeCorn-Free

Ingredients

4 lbs whole chicken, quartered
12 cups cold water
1 yellow onion, halved
2 carrot, peeled
2 bay leaves
1 tsp whole black peppercorns
2 tsp salt
1/4 cup fresh dill, chopped

Instructions

1

Place 4 lbs quartered whole chicken in a large stockpot and cover with 12 cups cold water.
2

Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
3

Add 1 halved yellow onion, 2 peeled carrot, 2 bay leaves, and 1 tsp whole black peppercorns to the pot.
4

Reduce heat to low, cover partially, and simmer gently for 90 minutes until whole chicken reaches an internal temperature of 165°F.
5

Stir in 2 tsp salt, remove from heat, and strain broth through a fine-mesh sieve.
6

Garnish broth with 1/4 cup chopped fresh dill before serving.

Questions

How long does Chicken Broth keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Chicken Broth?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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