Bouillon de Poulet

Warm your soul with the classic French comfort of **Bouillon de Poulet**, a deeply flavorful homemade chicken broth made from scratch. This recipe highlights the art of slow simmering, combining a whole chicken with aromatic ingredients like fresh thyme, parsley, garlic, leek, and cloves to create a nourishing broth. Perfectly balanced with notes of sweetness from carrots and celery and punctuated with black peppercorns and bay leaves, this recipe is the ultimate foundation for soups, stews, or simply sipping on its own. With minimal prep and an extended simmer for maximum flavor extraction, this all-natural chicken bouillon is a kitchen staple that can be refrigerated or frozen for future use. Treat your taste buds to a comforting bowl of this preservative-free, slow-cooked delight today!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:180 mins

Total Time:195 mins

Servings: 6

Ingredients

• 1 about 3 to 4 pounds whole chicken
• 3 liters water
• 2 medium, peeled and chopped carrots
• 2 chopped celery stalks
• 1 large, peeled and quartered onion
• 4 peeled and smashed garlic cloves
• 1 small bunch fresh parsley
• 5 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon salt
• 1 chopped and rinsed well leek
• 3 cloves

Directions

Step 1

Rinse the whole chicken under cold water and remove any excess fat or leftover feathers. Place the chicken in a large stockpot.

Step 2

Add 3 liters of water to the pot, ensuring the chicken is fully submerged.

Step 3

Bring the water to a gentle boil over medium heat, skimming off any foam or scum that rises to the surface with a spoon to keep the broth clear.

Step 4

Reduce the heat to low and add the carrots, celery, onion, garlic, parsley, thyme, bay leaves, black peppercorns, salt, leek, and cloves.

Step 5

Cover the pot partially with a lid, allowing some steam to escape, and let it simmer gently for at least 2 to 3 hours. The slow simmering helps extract maximum flavor.

Step 6

Occasionally stir the ingredients and check the pot, adding a bit of hot water if necessary to keep the ingredients submerged.

Step 7

After 2 to 3 hours, remove the pot from heat. Carefully remove the chicken and set it aside to cool slightly.

Step 8

Once the chicken is cool enough to handle, you can shred the meat to use in other dishes, discarding the bones and skin.

Step 9

Strain the broth through a fine-mesh sieve or cheesecloth into another large pot or bowl. Discard the solid vegetables and herbs.

Step 10

Taste and adjust the seasoning with more salt if necessary.

Step 11

Let the broth cool to room temperature; then store it in airtight containers in the refrigerator for up to 3 days or freeze for longer storage. Skim any solidified fat off the top before using.

Nutrition Facts

Serving size	5223.2 grams (5223.2g)

Amount per serving	% Daily Value*
Calories	488

Total Fat 16.40g	21%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 1.00g
Cholesterol 104mg	35%
Sodium 7928mg	345%
Total Carbohydrate 58.50g	21%
Dietary Fiber 18.40g	66%
Total Sugars 21.20g
Protein 35.00g	70%

Vitamin D 0IU	0%
Calcium 638mg	49%
Iron 8mg	44%
Potassium 2621mg	56%

*The % Daily Value 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.

Source of Calories

Fat: 28.3%

Protein: 26.8%

Carbs: 44.9%