CHOOSE OR MAKE

Add parsley, thyme, bay leaf, and peppercorns; bring to a boil over high heat. Reduce heat to low; skim and discard any impurities that rise to the surface.

Simmer broth 1–2 hours, then remove chicken (reserve meat for another use). Strain broth through a fine-mesh sieve; discard solids.

Transfer broth to containers to cool or shock in an ice water bath. When cool, cover and refrigerate broth. Broth will keep in the refrigerator up to 1 week or in the freezer up to 3 months. Before using, skim and discard any congealed fat. Per 1 cup: 30 cal; 0g total fat (0g sat); 0mg chol;

380mg sodium; 2g carb (0g fiber, 4g total sugars);

5g protein