Once you taste this delicious homemade slow cooker chicken bone broth it will be difficult for you to go back to store-bought chicken stock from cans or cartons.
Not only is the taste so much richer and full of flavor, it’s far more nutritious and it does not contain any of those nasty preservatives that come in some of the store-bought varieties.
- 2 roasted chicken carcasses (add in any skin)
- 1 medium onion, cut into four pieces (skin left on)
- 3 carrots, cut into 2 inch pieces (unpeeled)
- 3 celery ribs with leaves attached, cut into 2 inch pieces
- 5 cloves of garlic, smashed (skin left on)
- 1 bay leaf
- 2 tablespoon dried parsley
- 1 tablespoon dried basil
- ½ tablespoon black pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon tumeric
- 2½ quarts water
- Add all of the ingredients to a large slow cooker.
- Cook on low for 12 to 14 hours.
- Remove bones and vegetables from the broth, discard.
- Pour the broth through a wire mesh strainer into 1 or 2 large bowls.
- Refrigerate over night, when chilled completely remove the hardened fat from the top and discard.
- Pour into ice cube trays, when frozen remove and place in a freezer zip lock bag to store.
This broth can be used as is with rice or pasta, and can be added to any recipe calling for chicken stock or broth.
This is a salt free both.
One of my favorite things to do after I make this both is to pour the broth into ice-cube trays to store for a later use. That way I always have it on hand when it’s needed.
With my ice-cube trays, 4 frozen cubes of the chicken bone broth equal 1 cup. Once the cubes are frozen I place the cubes in a zip lock freezer bag and place in the freezer so I have chicken stock anytime I need it.
Until Next Time…