Chicken Broth Recipe

I’ve promised this post for a long time, I know. But I’m finally getting around to it! Please forgive me. This is a super, super simple recipe of sorts- Homemade Chicken Broth, made in the slow cooker, using the leftover carcass from homemade roasted or slow cooked chicken. I make a batch nearly every week- and I ALSO made a fresh batch of stock as well for client meals. There is a lot of bone boiling happening in my kitchen!

There are a plethora of reasons why you should put down that tetra pack of broth and start making your own. For one, it’s WAY cheaper. If you’re cooking a chicken anyway, it’s free for the bones- and chances are you have some carrots, celery, onion and simple herbs laying around. You can use any veggies scraps you have,really- experiment!Though I would stay away from the cabbage family. Makes for a potent broth.

Two, it is SUPER healthy! I could go on and on about the health benefits of bone broths, but we’ll stick to the culinary uses today. Three, it makes a whole heck of a ton more than you would get in that little box- cheap again. Four, you control the herbage to make your favorite broth ever. Five, NO MSG. That should be enough to get you on the DIY stock train, huh? Alright, let’s get going. Less words, more instructions.

1. Toss into your stockpot:
1 large white onion, chopped
4 stalks celery, chopped
2 carrots, chopped
Chicken carcass
Any other veggie scraps you desire (I just went with the basics, this time)

These are rough chops. Don’t worry about the size, they’re going to be simmering for hou

3. Add your spices + fresh herbs. The traditional way to do this would be to make a bouquet garni with some cheesecloth, I strain it all so I don’t go crazy over this. I always use black peppercorns, garlic cloves, parsley, and thyme. Sometimes I’ll add in some rosemary or whatever else I have on hand, too.

4.Pour in your water- about eight cups. Place the top on, and let it simmer on Low for 6-8 hours.

5. It should look a bit like this! I usually skim off most of the sludge that’s at the top, at this point. But again- I don’t go super crazy when I’m making it for myself. You’ll see my final product has a few bits of fat in it. I don’t mind this. But if you do, by all means, skim it all off.

You can also let your broth sit in the fridge overnight, any excess fat will float to the top and be easy to skim off.

6. Strain!

Ta da! See- not perfect, but good enough for me! If I were making it for a crowd, I would leave it in the fridge and skim, as mentioned above. Makes an incredible warming mug of broth in the evening if you’re not feeling great (add a pinch of sea salt for minerals) and an AMAZING base for your favorite broth based soup. Stay tuned for that, tomorrow!