Description
A nourishing chicken bone broth made from leftover bones, perfect for soups and stews.
Ingredients
Scale
- 1 batch chicken bones (leftover from a whole chicken)
- enough water (to fully cover the bones)
- 3 tbsp apple cider vinegar
- 10 peppercorns
- 1 batch celery stalks (leftover, stored in freezer)
Instructions
- Put the leftover chicken bones from a whole chicken in the slow cooker along with the juices, fat, etc.
- Cover with water up to about an inch below the top of the slow cooker.
- Add a few tablespoons of apple cider vinegar, about 10 peppercorns and some celery from the freezer (and parsley, if I have it).
- Turn the slow cooker on high and let it cook for several hours.
- Before I go to bed, turn the temperature to low and let it cook all night. You can cook it anywhere from 12 to 24 hours.
- Turn the slow cooker off and let it cool for a bit.
- Then strain the stock.
- Use the stock right away or freeze it for later.
Notes
- This broth is great for adding depth to soups and stews.
- Freeze in ice cube trays for easy portioning later.
- Prep Time: 15 minutes
- Cook Time: 12-24 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 40
- Sugar: 0g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 0mg