Recipe
Slow Cooker Chicken Broth Recipe
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Kukla / All my dishes 8 months, 1 week ago
The best stocks are never boiled, just simmered slowly so that they never get bitter, and the slow cooker is excellent for this! Here, we use inexpensive chicken wings, but you can break up the carcass of your own (or a store-bought rotisserie) chick... More
Prep:10m Cook:660m Servings:5
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 Kukla |
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Fans
Ingredients
- 1 1/2 pounds chicken wings, chopped in half at the joints OR the broken up carcass from a roasted chicken (see header notes)
- 1 medium-size yellow onion (cooking onion), peeled and quartered
- 2 stalks celery with the leaves intact, cut into chunks
- 4 sprigs fresh Italian parsley
- A few grinds of fresh black pepper OR a few whole black peppercorns
- 1/2 bay leaf
- Salt to taste
Directions
- Place all of the ingredients, except for the salt, into the slow cooker. Add water to cover by 2 to 3 inches. Cover and cook on HIGH setting for 1 hour.
- Uncover and skim off the foam on the surface. Cover, reduce heat setting to LOW, and cook for 8 to 12 hours. If the water cooks down below the level of the ingredients, add a bit of boiling water.
- Uncover and let cool to lukewarm. Set a large colander lined with cheesecloth or a fine mesh strainer over a large bowl and pour the broth through to strain. Press down on the vegetables to extract all the liquid. Discard the vegetables, chicken skin, and bones. Taste the stock and add salt if needed.
- The broth is ready for use and can be refrigerated, tightly covered, for up to 3 days. The fat will separate and rise to the top; scoop off with a spoon and discard.
- OR divide the stock into airtight storage containers, leaving 2 inches at the top to allow for expansion, and freeze for up to 3 - 4 months.
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jakartainflames 4 months, 3 weeks ago said:
This is a great recipe. That way I don't have to buy those packaged chicken broth that's loaded with sodium.
raelene1951 2 months, 3 weeks ago said:
Great post. Thank you!