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.
- 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!
Slow Cooker Chicken Broth Recipe
Slow Cooker – I use and love this one!
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)
1 tablespoon apple cider vinegar
- Place the bones, chicken heads and feet (if using) in the slow cooker.
- 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.
- Cook on low for 10-12 hours.
- Remove all vegetables and bones and put broth through a strainer.
- Refrigerate overnight. The fat will have solidified at the top by the next day. Remove fat and discard or reserve for another use.
- Refrigerate broth and use within a few days or freeze.