Making homemade chicken broth is easy when you use your slow cooker.
One of the best things about cooking a whole chicken is using the leftover bones to make chicken broth.
Homemade chicken broth is so tasty and satisfying.
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.
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
Ingredients
- bones leftover from whole chicken
- 1 celery stalk roughly chopped
- 1 carrot roughly chopped
- 1 onion roughly chopped
- fresh rosemary sprigs
- fresh thyme sprigs
- 16 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
Meme
(how it looks with the fat solidified on top)
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