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Chicken Broth


  • Chicken Bones, 5 lbs
  • Water, 5 quarts
  • Unpeeled and Quartered Onions, 2 onions
  • Celery Stalks, 4 stalks
  • Garlic, 2 cloves
  • Bay Leaves, 3 dried leaves
  • Parsley, 10 sprigs
  • Unpeeled and Halved Carrots, 3 carrots


Place chicken bones in a pot and pour in the water. Bring to a boil, stirring occasionally.

Turn down to a simmer and add the rest of the ingredients, allowing them to simmer for 3 hours. Stir occasionally.

Strain the stock using a fine mesh strainer. Chill the stock so that the fat solidifies on top of the broth, and you can remove it in one piece.

Chicken Broth

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