Slow cooker chicken broth

AuthorTania DaltonCategoryDifficultyBeginner
Yields1 Serving
Prep Time20 mins
 1 roast chicken carcass from roasting chicken (mine is stuffed with lemon skin)
 1 kg chicken necks/pieces
 2 tbsp apple cider vinegar
 1 garlic head, halved crosswise
 1 brown onion, quartered
 1 leek, cut into 2inch pieces
 2 carrots cut into 2 inch pieces
 3 celery stalks, cut into 2 inch pieces
 1 parsnip, cut into 2 inch pieces
 4 mushrooms, halved
 4 bay leaves
 2 tbsp black peppercorns
 fresh lemon thyme
 fresh chives
 fresh parsley
1

Roast chicken necks/pieces for 20mins (can roast vegetables as well)

2

Add all ingredients to slow cooker

3

Fill with water

4

Initially cook on high until bubbling

5

Reduce heat to low

6

Cook for up to 24 hours

7

Cool

8

Strain, discarding bones and vegetables

9

Cool fully and if desired, scoop off top layer of fat

10

Store bone broth in fridge for up to 5 days or freeze for up to 6 months

Ingredients

 1 roast chicken carcass from roasting chicken (mine is stuffed with lemon skin)
 1 kg chicken necks/pieces
 2 tbsp apple cider vinegar
 1 garlic head, halved crosswise
 1 brown onion, quartered
 1 leek, cut into 2inch pieces
 2 carrots cut into 2 inch pieces
 3 celery stalks, cut into 2 inch pieces
 1 parsnip, cut into 2 inch pieces
 4 mushrooms, halved
 4 bay leaves
 2 tbsp black peppercorns
 fresh lemon thyme
 fresh chives
 fresh parsley

Directions

1

Roast chicken necks/pieces for 20mins (can roast vegetables as well)

2

Add all ingredients to slow cooker

3

Fill with water

4

Initially cook on high until bubbling

5

Reduce heat to low

6

Cook for up to 24 hours

7

Cool

8

Strain, discarding bones and vegetables

9

Cool fully and if desired, scoop off top layer of fat

10

Store bone broth in fridge for up to 5 days or freeze for up to 6 months

Slow cooker chicken broth

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