Slow Cooker Chicken Bone Broth
A deliciously fragrant slow cooker chicken bone broth that has a delicious taste and is super easy to make. Within 5 minutes, everything is in the slow cooker, and it can start. You can even let it simmer overnight without looking back. An easy recipe for leftovers, a delicious base for soup, and many other recipes. Because who doesn't like homemade chicken broth?
Equipment
- Chef's knife
- slow cooker
Ingredients
- 1 chicken carcass leftover chicken bones, and meat
- 3 cloves garlic without skin
- 1 onion without skin, quartered
- 5 carrots cleaned, sliced coarsely
- 2 stalks celery cleaned, cut in three
- 5 twigs parsley
- 3 twigs dried thyme
- 2 bay leaves
- 5 cups water or as much water as needed to cover the ingredients
Ingredients you need per step are listed below the step in Italic
Instructions
- Place the chicken scraps in the bottom of the slow cooker.1 chicken carcass
- Spread the garlic, onion, carrot, and celery on top.3 cloves garlic, 1 onion, 5 carrots , 2 stalks celery
- Finish with the herbs: parsley, thyme, and bay leaf.5 twigs parsley, 3 twigs dried thyme, 2 bay leaves
- Pour the water into the slow cooker and turn on low heat. Make sure there is enough water to cover the ingredients.5 cups water
- Leave this on for 8 to 10 hours. Or turn on the slow cooker overnight (the stock will be ready the following day).
- Strain the stock through a fine mesh sieve. The stock is now ready for freezing or processing.
NOTES
1. Leftover Chicken - All leftovers, skin, bones, and meat can simply be put in the slow cooker to prepare this homemade chicken stock. You strain the stock at the end through a fine mesh strainer so all the pieces are out. And do you feel like you want to prepare the broth but haven't got a tasty whole chicken recipe yet: roasted chicken with potatoes or whole rotisserie chicken from the slow cooker are super delicious!
2. Herbs - Thyme, bay leaf, and parsley are used in this recipe. But rosemary, foil, or oregano also tastes delicious in chicken stock. You can add peppercorns or chopped red pepper for a bit of spice.
3. Vegetables - Carrot, garlic, celery, and onion are usually the basis of (chicken) stock because they give off so much flavor. But also think of leeks, tomatoes, or mushrooms. Delicious as a seasoning!
I often use leftovers, vegetables, and herbs that I still have lying around. But if I don't make soup at once, and I still have too many vegetables in my fridge, I clean them, chop them coarsely and freeze them. This way, vegetables will stay good for up to 3 months. And when the stock goes into the slow cooker, the vegetables are added from the freezer.
4. Salt - This recipe has added no salt to the basic chicken bone broth. I advise only adding it when you use the broth in a recipe. The desired salt content for a soup, sauce, or ragout will differ. Adding afterward prevents a dish that is too salty.
5. Fat layer - When a chicken fat layer appears on the chicken stock, you can remove it with a slotted spoon or let the soup cool. The fat will float to the top and form a layer that you can easily scoop off with a spoon.
6. Gel-like consistency - When the broth is warm, it is liquid. But it becomes thicker and more jelly-like as it cools. This is entirely normal for a bone broth recipe. Because gelatin is released from the bones when cooking in the slow cooker, you get this gelling. When you then heat the stock, it becomes liquid again.
7. - Storage
Let the stock cool quickly to room temperature before storing it.
Let the stock cool quickly to room temperature before storing it.
- Refrigerator - Keep the slow cooker chicken broth covered in the fridge for up to two days.
- Freezer - Pour the stock into a freezer box, airtight container, or bag. Make sure you leave enough space because the stock expands when frozen. This way, the chicken stock can be kept for up to three months. After that, let the chicken stock thaw in the refrigerator. TIP: freeze some slow cooker bone broth into ice cube trays, then you've got portion-sized stock to add to sauces for even more flavor.
- Reheating - Heat the stock over medium heat until it is warm (but not boiling).
Nutrition
Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 86mg | Fiber: 3g | Sugar: 5g | Vitamin A: 12973IU | Vitamin C: 11mg | Iron: 1mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
