Slow Cooker Chicken Broth

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Last week, I shared my recipe for slow cooker beef broth. If you haven’t read that post yet, I recommend that you do.  You will learn all about the health benefits of broth and you’ll even find tips on how to store it.

I also wanted to share my recipe for chicken broth with you. Our freezer is always packed with both beef and chicken broth. We use broth in so many different recipes. We use it in soups, stews, sauces, etc. We often cook our veggies in it too.

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Tips

  • I listed the heads and feet as optional. I highly recommend that you include them when making broth, as these are the most gelatinous parts of the animal. Check out the photo below to see how my broth turns out when I throw some of these into the slow cooker!
  • I have listed all of the vegetables as optional in this recipe. Adding vegetables to broth adds more depth and flavor. But, if you are in a hurry or you are out of veggies, you only need 3 things – bones, filtered water and vinegar. It will still turn out great!
  • The vinegar helps extract the nutrients from the bones.
  • Chicken skin is rich in collagen, and also a great addition to broth.
  • Make broth using a whole chicken. Cook for about 6 hours or until the chicken is cooked through. Allow broth to cool, remove meat from the carcass, put the bones and carcass back in the slow cooker and continue to cook for the remainder of the time. Use the meat for salads or casseroles!

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Slow Cooker Chicken Broth Recipe

Equipment
Slow Cooker – I use and love this one!

Ingredients
3 lbs chicken pieces (carcass, including necks and backs)
2 chicken heads (optional)
4 chicken feet (optional)
1 leek, cut into several pieces (optional)
1 large onion quartered (optional)
2 carrots, peeled and cut in half (optional)
2 ribs celery, cut in half (optional)
2 bay leaves (optional)
10 sprigs parsley (optional)
filtered water
1 tablespoon apple cider vinegar

  1. Place the bones, chicken heads and feet (if using) in the slow cooker.
  2. Add the vegetables, bay leaves and add enough water so the bones are completely covered. Usually between 8 to 12 cups for me. Add apple cider vinegar.
  3. Cook on low for 10-12 hours.
  4. Remove all vegetables and bones and put broth through a strainer.
  5. Refrigerate overnight. The fat will have solidified at the top by the next day. Remove fat and discard or reserve for another use.
  6. Refrigerate broth and use within a few days or freeze.

 

 

 

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Comments

  1. says

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  2. Joy says

    Hi! I have a question regarding the chicken broth. First I made your beef broth, I stored it in the fridge for 24 hrs, the fat peeled right off and the broth was jello like, very thick and gelatiny. Which I think was good? Then I made the chicken broth recipe, left it in the fridge 24 hrs, there was just a little fat to skim off on top, nothing like the beef broth. And the chicken broth never formed a jello like consistency , like the beef broth did. It was still all liquid. Is that ok or was it supposed to form a gelatin consistency ? I am just wondering if I made a mistake somewhere or if this is normal? This was my first time making any bone broth

    • admin says

      Hi Joy! I am so glad to hear that you tried my broth recipes! You did just right! Broth doesn’t always gel. That’s okay… It is still very nutritious! I find that my beef broth usually forms a thicker fat layer too. For the chicken broth, did you adds heads, feet or skin? Those tend to make mine more gelatinous.

      • Joy says

        Great! I did add feet, I will try the heads & skin next time! I love the bone broth recipes and I will never buy it in a box again! And thank you for the muffin tin tip for storage, they work amazingly !!