HCG Diet Recipes > Main dishes > Hcg Diet Chicken Broth Recipe

Hcg Diet Chicken Broth recipe

Ingredients Needed

  1. Leeks - Raw (1.0 cup)
  2. Carrots - Raw (1.0 cup of chopped)
  3. Celery - Raw (1.0 cup chopped)
  4. Onions - Raw (1.0 cup of chopped)
  5. Chicken (4.0 lbs)
  6. Lemon Juice (0.5 cup)
  7. Iodized Salt (0.25 tsp)
  8. Pepper (0.25 tsp)
  9. Water (3cups/3 quarts)
  10. Shallots (100.0 g)
  11. Black Peppercorns (0.5 tbsp)
  12. Bouquet Garni (3.0 sprigs parsley, 2 sprigs thyme, 1 bay leaf, 3-5 peppercorns)


This Chicken Broth recipe consists of two parts – the first part is roasting the chicken, and the second part is making the broth.

  • Preheat the oven to a temperature of 375 degrees Fahrenheit or 190 degrees Celsius. Then roast the chicken until cooked.
  • Remove the liquids from pan and put it into the stock pot. Add shallots on the pot and heat the liquid for 5 minutes – letting them to soften in medium heat. Place the whole chicken breasts up in the pan and add water. Add the chopped carrots, celery, chopped shallots, white onions, black peppercorns, and add garni on top.

    Bouquet Garni – 3 sprigs parsley, 2 sprigs thyme, 1 bay leaf, 3-5 peppercorns, all wrapped tightly in a cheesecloth square and tied with a string.
  • Cook in high heat until boiling. Make sure to cover your pan.
  • Adjust the heat to low and let it boil partly covered for 2 hours. Add water if necessary and season it with salt.
  • After two hours, remove the chicken from pot. You must strain it from the broth as it might have fallen apart. Let the broth simmer for one more hour. Remove any foam that may rise on the top.
  • Put a strainer with cheesecloth in a bowl, pour the stock on it. Remove the vegetables or chicken carcass remaining. Then transfer the stock to a bowl and cover. Put it on the refrigerator until its cold. You can refrigerate it overnight.

    You can remove the fat that was formed on surface, when the broth is cold. You can also keep the fat in a separate bowl that can be used in other cooking recipes.
  • Tip No. 1: Choose an older bird (a roaster about 5-7 lbs.) An older bird has rich and intense chicken flavor more than a younger bird. A broiler chicken would work, but roasters are the best for making chicken broth.

    Tip No. 2: In cooking chicken broth, the richest flavor from chicken comes from the muscles that are used the most which can be found in the dark meat. You can use all parts of the chicken to make a delicious broth. If you’re aiming to have the fullest and richest flavor, use the legs, necks, and thighs.
  • Tip No. 3: Do not use the LIVER if you want a clear golden colored broth. If you use the liver it will result to a mucky, cloudy colored stock. Another tip to keep that golden color of your chicken broth is to use only the stems of parsley and the white part of leeks and scallions. This will help you to avoid a greenish color in your broth.

    Tip No. 4: The chicken fat is called Confit by the French. They use it in preserving meats and frequently to cook duck and other tender meats flavorfully. In Germany it is called schmaltz which is used as a spread on breads and to make rich stews and sauces.

    Tip No. 5: To avoid losing the flavoring when skimming off the foam that rises on top while you’re making your chicken broth, if you are using herbs and green to flavor it, tie up the herbs by using a little cheesecloth bag. Tying the herbs up this way is called a "Bouquet Garni".

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein