Chicken broth
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Leftover chicken bones simmered in the slow cooker with onion, carrots, celery, garlic and a splash of vinegar for 12 cups of broth.
Ingredients
- 3 lbs cooked chicken bones (from 2 rotisserie chicken carcasses; a roasted turkey also works)
- 1 medium onion quartered (peel left on for color)
- 3 carrots cut into halves or thirds
- 3 celery stalks cut into thirds
- 6 garlic cloves peeled and smashed
- 3 dried bay leaves
- 1 to 2 tablespoons sea salt
- 2 tablespoons apple cider vinegar
- 12 cups purified water
Equipment
- stockpot
- fine sieve
- mason jars
Directions
- Add everything except the water to a 6-quart slow cooker. Pour in water until it is a couple of inches below the top of the insert.
- Cover and cook on high for about 5.5 hours, until golden and fragrant (it takes 2 to 3 hours just to reach a simmer).
- Lift out the large solids with a slotted spoon or spider. Pour through a fine-mesh sieve or colander (lined with cheesecloth for a cleaner broth). Throw away the solids, let the broth cool, move it to jars or a pitcher, and refrigerate overnight.
- The next day, lift off the hardened fat to use for cooking, or leave it in. With enough bones, the broth should be slightly jiggly.
Notes
Prep 10 minutes, cook 5 hours 30 minutes on high. Refrigerate and use within 4 to 5 days, or freeze in airtight containers with a few inches of headspace for up to 6 months. Safety: cool the broth quickly (within about 2 hours) before refrigerating.