Last night, I made Kotopoulo Lemonato, and when we had finished, I just couldn’t throw out the chicken bones. I had started a scraps bag of carrots, celery, and onion in the freezer to make broth some day, plus I have plenty of celery, carrots, and onion on hand. So, I decided it was time to try to make chicken broth. I was going to do the stove top, but decided to try out the slow cooker instead. I have a 5.5 quart slow cooker, so it was a nice big size to get everything in.
Homemade Chicken Broth
What you need:
Whole chicken carcass or bones
1 onion, quartered
3-4 celery ribs
1 carrot, cut in pieces
Spices (I used a bay leaf, 3 cloves of garlic, fresh ground black pepper, and the chicken had some spices still from cooking, which was rosemary and oregano. I did not use any salt.)
Water
How to make it:
Place chicken bones, vegetables, and spices in slow cooker.
Pour in water to be just level with the top of the slow cooker. Turn on low, and allow to simmer for at least 8 hours, I did mine for just over 14 hours.
Allow to cool slightly and pour through a mesh strainer to separate the liquid out. Discard the vegetables and bones. Pour liquid into containers to cool.
Once at room temperature, cover and put in the refrigerator to allow the fat to separate. Remove fat from top and you have chicken broth ready to go!
This yielded 6 cups of broth for me. I divided into 3 cups each. Most soup recipes I have call for 1 quart of chicken broth, so I will just add a cup of water to this and use it as a base for those soups. I made Avgolemono Soup (recipe coming!) with 3 cups of it tonight, and I will use the other 3 cups for Broccoli Cheddar Cheese Soup in a few days.
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