This easy and flavorful homemade chicken broth is made from a whole chicken. It can be made as a low sodium chicken broth substitute.
- 2.2 lb (1 kg) whole chicken or cut up a whole chicken (with the bones)
- 8 cups water
- 6 cardamom pods
- 1 medium onion
- 1 bay leaf
- Salt and pepper to taste
- Chop the onion into chunks.
- Add the water, chicken, cardamom pods, onion chunks, bay leaf, salt, and pepper to a large stovetop pot.
- Bring the ingredients to a boil, then reduce to medium-high heat. Cover and cook for 30 minutes. Flip the chicken over. Cook for another 30 minutes covered at the same temperature.
- Reduce the temperature to medium-low heat. Cook the whole chicken covered for another 20 minutes. Flip the chicken. Continue to cook for another 20 minutes on medium-low heat covered.
- The whole chicken should be falling off the bones tender.
- Strain the broth from the chicken, onions, bay leaf, and cardamom pods.
- The chicken meat can be removed from the bone and used in another recipe like curry chicken salad, chicken and vegetable soup, or shredded chicken enchiladas.
- The whole chicken can be roasted in the oven after the broth is made. Mix 1 tbsp of tomato paste, the juice from half a lime, salt, and pepper. Spread this sauce all over the chicken. Bake the chicken at 425 F (220 C). The chicken might be falling apart, so you might have to handle it carefully.
- Add an extra 1 cup of water for every 4 ounces (113 grams) of added chicken weight.
- The nutrition facts do not account for added salt.
- Prep Time: 5 minutes
- Cook Time: 1 hour 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Egyptian
- Serving Size: 2 cups
- Calories: 100 calories
- Sugar: 0 g
- Sodium: 72 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 10 g
- Cholesterol: 22 mg
Keywords: chicken broth, chicken stock, homemade chicken broth, chicken broth with a whole chicken