Chinese Five-Spice Chicken Broth

1. 1

   Preheat the oven to 450 degrees F (235 degrees C). Line a 10x15-inch rimmed baking sheet with foil. Place the chicken pieces on the lined baking sheet.

2. 2

   Roast in the preheated oven, turning once halfway through, until well browned, about 40 minutes.

3. 3

   Carefully move the chicken pieces and any juices to an 8- to 10-quart pot. Add the celery, green onions, leek, and garlic; pour in enough water to cover the chicken pieces. Stir in the five-spice powder, rice vinegar, salt, and pepper.

4. 4

   Bring to a boil over medium-high heat. Reduce the heat to low; maintain a very gentle simmer, covered, stirring occasionally, for 8 hours. Add water as needed to keep the chicken pieces and vegetables submerged.

5. 5

   Remove from the heat; let cool to room temperature. Strain the broth through a fine-mesh strainer into a clean pot. If desired, chill the broth overnight, then skim off the fat. Refrigerate in airtight containers for up to 1 week; freeze for up to 6 months.

• Calories 93.59 kcal Low Source
• Protein 6.63 g Moderate
• Carbs 16.79 g Moderate
• Total Fat 0.05 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 235.71 mg Moderate
• Fiber 0.42 g Low Source
• Sugar 12.18 g High
• Added Sugar 11.95 g High
• Calcium 58.22 mg Low Source
• Iron 0.05 mg Low Source
• Potassium 206.65 mg Low Source
• Vitamin A 2.3 mcg_rae Low Source
• Vitamin C 5.36 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Celery
• Garlic 🧄
• Onions 🧅