How often do you buy chicken broth? So many recipes call for chicken broth. I used to buy it by the case – but no more. It’s so cheap to make and simple to store!
I make my chicken broth in a crock pot. I used to cook it on the stove, but I have gotten distracted and let it boil over way more times than I care to admit. The crock pot is so much easier, and I don’t even need to be home other than to get it started.
My family thinks that chicken broth tastes best when made with bony and/or dark pieces of chicken. If you are cutting up a whole chicken, put the backs in the freezer to make broth later. Nobody wants to eat them, but they make the very best broth. But really, you can just use what you have. I’ve made broth with boneless skinless breasts before.
I use a 7 quart crock pot, but if yours is smaller the recipe is easy to adjust.
- Chicken (about 1 pound - I like to use 3 bony backs)
- 2 whole carrots
- 2 whole celery stalks
- ½ onion
- 1-2 tsp salt (adjust to your family's taste)
- 1 tsp pepper
- 1 tsp thyme
- 1 clove garlic
- Cook on high for 4-5 hours or on low 8-10 hours, until meat is falling off the bones.
- Remove veggies and use however you wish (my chickens love this treat!)
- Remove meat and reserve for another recipe
(this is the beginning of an AMAZING pot of chicken noodles)
- Strain broth
- Use as is, or for a lower fat broth, refrigerate overnight and then remove the fat that solidifies on the top.
- Store in the fridge for a week, or freeze to keep for several months.
You may also can this if you like.