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
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
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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