Ever since I was a kid, I remember my mom making chicken broth regularly. I think it was a weekly event – we would eat a Sunday roasted chicken dinner, and then she would make broth afterwards. We would all help transfer storage containers filled with the broth to the freezer after the process was over. I just assumed this was how everyone made chicken broth, until I started doing my own food shopping and saw that you could BUY chicken broth. What?? I didn’t know why anyone would go through the hassle of making your own broth when you could just buy it! So I bought chicken broth. I tried a few different kinds. And while it’s OK in small quantities, it is just nothing like homemade broth. It shouldn’t even be called the same thing.
So I have now made it my own tradition to cook a chicken usually once every 1-2 weeks and to make my own chicken broth from it. I had some people express interest in learning how I do this process, so here’s how to make your own chicken broth – and chicken- the easy way – all in the crockpot!
OK – so you’re going to want to buy a roaster chicken first. Make sure it doesn’t have a bag inside of it (I always make my husband do this job- yuck!). Add your spices directly on top of the chicken.
The awesome thing about cooking a chicken in the crock pot is that you don’t have to add any liquid! And it comes out super moist (side note: I HATE the word moist. I hate even typing it. But until they come out with a suitable alternative, I will have to keep using it) *sigh*
You can either cook your chicken for 4-5 hours on high or 8-10 hours on low. It’s really fail-proof, which is why I love it! I just look at my schedule for the day and figure out which would work better for my time frame.
Carve the chicken, eat it by itself or in another dish (a lot of time we’ll make a meal-sized Chicken Caesar Salad from this crock pot chicken!) and make sure you get all of the meat off of the bones before the next step.
Now you’re left with the chicken carcass. Keep it in the crock pot (love how we’re only using one dish!). Now you’ll add all of your fresh veggies – onions, carrots, and celery.
Add more spices, and then fill your crock pot up to the very top with water:
Cook it for 4-5 hours on high, or 8-10 hours on low. I like to cook mine overnight (I go to bed early these days!) and then I wake up to broth in the crock pot. Always a good start to the day!
I didn’t get a picture of the last part, but you’ll simply need to strain out the “stuff” (carcass & veggies) and you’re left with magical golden broth. By the way, did you know all the health benefits of homemade chicken broth? There’s a LOT – and you won’t get those benefits from the store bought broth!
I strain the liquid directly into storage containers and put them into my fridge/freezer (depending on what my meal plan is for the next few days).
Oh – guys- look at that picture. That’s on my new countertops!! Our kitchen renovation is slowly but surely moving along!! Another update to come later this week – so excited to show you what we’ve been working on!
- 1 roaster chicken
- 1 tsp. paprika
- 1 tsp. garlic salt
- 1/2 tsp. black pepper
- 1 tsp. parsley
- 4-5 large carrots, peeled and chopped in half
- 4-5 stalks of celery, cleaned and chopped in half
- 1 medium onion, peeled and quartered
- 2 TBSP apple cider vinegar
- 10-15 whole black peppercorns
- 1 tsp minced garlic
- Put the chicken into the crock pot - make sure the innards are cleaned out.
- Add spices.
- Cook on high for 4-5 hours, or on low for 8-10 hours.
- Take the meat off of the carcass, but leave the bones in the crock pot.
- Add carrots, celery, onion, and other broth spices.
- Fill the crock pot to the top with water.
- Cook for 4-5 hours on high, or on low for 8-10 hours.
- Strain out all of the liquid into storage containers - may be refrigerated or frozen.
- Feel free to add more/less veggies and/or spices. This recipe is very flexible!
Did you grow up with your family making their own chicken broth? Would you attempt to do the same?
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