homemade chicken broth

Making homemade chicken broth is easy when you use your slow cooker.

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One of the best things about cooking a whole chicken is using the leftover bones to make chicken broth.

Homemade chicken broth is so much better than store bought, in my opinion.

Store-bought chicken broth is typically full of sodium, even the "less-sodium" kind.

We're talking 570mg per cup here which is about 25% of the recommended amount to have in one day. And that's before you add any other ingredients with sodium or use salt. Eek!

I also love that it's a great way to prevent food waste. You can save vegetable scraps (like onion peels, carrot peels, and celery leaves) in the freezer and use them to make your broth.

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Since I posted how to cook your chicken in a Crock-Pot yesterday, I thought I'd post how to make chicken broth in a slow cooker today.

I used to think it was a pain to make chicken broth and honestly didn't do it very often, but the slow-cooker comes to the rescue and makes it easy.

You can make homemade chicken broth even if you didn't cook your chicken in a slow-cooker.

All you need is the leftover chicken bones (from the slow cooker chicken or from a roasted chicken).

Basically, you throw everything into your slow-cooker, set it on low, and let it cook overnight {or all day}.

Homemade Chicken Broth

Making homemade chicken broth is easy when you use your slow cooker.

Print Rate

Prep Time: 5 minutes

Cook Time: 10 hours

Total Time: 10 hours 5 minutes

Servings: 16

Author: Meme

Ingredients

• bones leftover from whole chickenbones leftover from whole chicken
• 1 celery stalk roughly chopped1 celery stalk roughly chopped
• 1 carrot roughly chopped1 carrot roughly chopped
• 1 onion roughly chopped1 onion roughly chopped
• fresh rosemary sprigsfresh rosemary sprigs
• fresh thyme sprigsfresh thyme sprigs
• 16 cups water16 cups water

Instructions

• Add leftover chicken bones, celery, carrot, onions, rosemary, and thyme to the slow cooker.
• Pour enough water to completely fill the slow cooker, about 1 inch from the top of the slow cooker. (Mine was about 16 cups)
• Cover and cook on Low overnight or for 8-10 hours.
• Using a strainer, take out the chicken bones, vegetables, and herbs.
• Refrigerate the broth until the fat rises to the top and solidifies.
• Using a fine mesh strainer, skim the fat off the top of the broth. Discard chicken fat or reserve for later use {like making chicken gravy}.
• Transfer the broth to containers, and refrigerate up to 1 week or freeze up to 3 months.

Notes

*If you made the Whole Chicken in a Crock-Pot, you can omit this onion since there is already an onion from the Chicken in a Crock-Pot recipe. Just make sure there is some onion in the slow cooker.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

What to use in this recipe:

Meme

[this is what it looks like after you've refrigerated it and the fat solidifies & rises to the top... yum]

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