Chicken Broth

chix-brothSave the carcass of your whole, roasted chicken to make this tasty stock. You can even keep the bones in the freezer until you’re ready. The slow cooker method is so simple and hands-off, you can’t fail. No pots to neglect and bubble over on the stove!

This is a very basic recipe, and there’s really no need to add a bunch of vegetables and spices while you’re simmering the broth IF you plan on using the broth as an addition to other recipes that have their own spices and flavor. For example, it’s great to have plenty of plain broth on hand so you can make a variety of different soups.

If you’re making the broth for drinkin’ or for immediate use as soup, adding the veggies listed below is the way to go.

 

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Chicken Broth
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Chicken Broth
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Ingredients
  • 2-3 pounds chicken bones or one whole, roasted chicken with skin and meat removed
  • 1 TBSP apple cider vinegar
  • 10 whole black peppercorns optional
  • 4-5 quarts filtered water
  • 2-3 large carrots, chopped optional
  • 1 medium yellow onion, chopped optional
  • 2-3 stalks celery, chopped optional
  • 1 bay leaf optional
Prep Time -5min
Cook Time -8-10hours
Ingredients
  • 2-3 pounds chicken bones or one whole, roasted chicken with skin and meat removed
  • 1 TBSP apple cider vinegar
  • 10 whole black peppercorns optional
  • 4-5 quarts filtered water
  • 2-3 large carrots, chopped optional
  • 1 medium yellow onion, chopped optional
  • 2-3 stalks celery, chopped optional
  • 1 bay leaf optional
Prep Time -5min
Cook Time -8-10hours
Instructions
  1. Place chicken bones in the slow cooker. Be sure to use a large slow cooker, at least 6 quarts.
  2. Add enough filtered water to cover the bones and fill the container to about 1 inch from the top.
  3. Stir in peppercorns and vegetables, if using, and apple cider vinegar.
  4. Cook on the LOW setting overnight, about 8-10 hours.
  5. Pour the broth through a mesh strainer to remove any solids. Cover the broth and cool in the refrigerator. Any fat will rise to the top and solidify as it cools, so you can easily lift it off. Salt to taste before serving.
  6. Store your broth in the refrigerator for 3-4 days or freeze for up to 3 months.
Recipe Notes

Did your broth turn into a jello-like blob in the refrigerator? That's a good thing! It means you extracted the collagen from the bones--that's what causes stock to gel. It's completely natural and it will become fluid once again when it's reheated.

What if your broth did not gel? No problem. It's still awesome for you.

Want to use the stove instead of a slow cooker? It's the same recipe just use a very large stock pot over low heat, cover with lid, and keep it at a low simmer for 5-6 hours. Do not boil, and stir occasionally. Strain and store as instructed above.

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