If you would’ve told me one year ago that’d I’d no longer be buying chicken broth and that I’d be making my own, well I might believe you, but STILL….I had no idea it could be this easy. Slow cooker chicken broth is a game changer.
Let me say that there’s nothing wrong with store bought chicken broth. With tons of different options out there now, you’re sure to find one perfect for what you need it. When I used to by chicken broth, I used to get Swansons. It always seemed to be the best quality for the price. Again, there’s nothing wrong with this stuff, but you’ll soon know how the home-made stuff is ten times better.
There are a lot of things that make your homemade broth amazing.
Gotta Have the Fat…
Probably one of the best things is the amount of fat your broth has in it. Some people like to remove the fat. That’s cool, but you’re losing so much! Not only will you be removing flavor, but also some of the best fats that your body needs! Leave that fat if you can!
Another reason this homemade chicken broth is the best, is how easy it is to make. Actually, the hardest part of the process is probably pulling all of the meat off of the chicken. The rest is a snap. I don’t peel any of the veggies because the peels are loaded with flavor and all sorts of things that are good for you. Give them a little rinse first though. But I just roughly cut, or break up the veggies. Toss them into the crockpot with the chicken pieces, peels and all , and let it go 12-18 hours.
It’s ok to be cheap
Did I mention this stuff cheap to make? For my family and I, we always have the veggies on hand to go in the broth. Also, we’ll usually get a rotisserie chicken from Costco every two weeks or so. We’ll eat on it throughout the week, using it in sandwiches, wraps, salads, casseroles…you name it. Usually by day 6 there’s not much left on the bone so I’ll pull the rest of the meat and freeze until it’s needed for a specific purpose. Then, I’ll break down the rest of the chicken separating the skin and pulling apart the bones. You do have to account for the use of a couple onions and heads of garlic. However, if you’re like my family, we use a ton anyways and we always have plenty on hand.
Finally, after the broth is cooked I’ll strain it through a fine mesh strainer, then let it cool, then bag it and freeze. Into the rotation it goes.
I’d also like to note that I’ve purposefully left salt out of the recipe. I like to be able to control the amount of salt on a dish by dish basis. You just have to remember to account for this when using your homemade chicken broth.
I hope this will inspire you to start making your own chicken broth. Also, be sure to use whatever spices you prefer in the broth. I used my favorite. If you have the veggies on hand, all you need is a nice rotisserie chicken, or one that you’ve cooked for dinner. Most of all, price of your chicken definitely undercuts the price you would pay for the amount of broth you’ll end up with. Plus, you get to eat the chicken too! Win, win!
- Remnants of 1 rotisserie size chicken, picked of meat
- 2 onions
- 2 bulbs of garlic
- 2 carrots
- 2 celery stalks
- 2 tbsp parsley
- 1 tbsp rosemary
- 1 tbsp thyme
- enough water to cover
- Add chicken parts to the crock of a large slow cooker.
- Add in all of the rest of the ingredients and fill with enough water to bring it to the top edge.
- Cook on low for 12-18 hours.
- Allow to cool and strain. Keeps for 1 week in fridge or for a few months in the freezer.