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Friday, July 3, 2015

Healthy Homemade Chicken Broth, in the Crockpot

I have been making chicken broth for some time now.  I like making my own.  I know what ingredients are going into it.  I know there is no MSG in it,  and I can control the sodium content.  I tried for a long time to do it, and it always was less than savory.  Or just too fatty.  In other words, just plain gross.  I read someplace though that you need to cook it slowly and at low temps to keep the fat from coagulating.  But, my problem with trying it that way was it made my kitchen hot from all the simmering.  Great in winter, not so great in summer.  So, I decided to try my crockpot.  It can keep it at a low temp, simmer, and not heat up my kitchen.  I decided to give it a go.  And, I will never go back!  I love making it this way.  And it is so easy to do.


Ingredients:

1 fully cooked chicken - I usually do this within 24 hours of eating a roast chicken dinner
2 stalks of celery
2 whole carrotts, do not peel
1 whole shallot
6 cloves of garlic
1/2 c. of apple cider vinegar
12 peppercorns
3 tbsp. sea salt
water

Place chicken in crockpot.  If you are only down to just the bones, you can do this recipe.  Add the various ingredients.  Add water till it covers the chicken.


On the day I made mine, I had some carrots and celery I had frozen myself in my freezer so I used those.  At other times, I would dump in the veggies whole.

Cover and turn on the crockpot to low or 8/10 hours if you have one of those types like I do.  Let simmer for 8 to 10 hours.   Remove lid and allow to get to room temperature.  This takes mine about an hour.  I then place it in the fridge overnight to cool it completely.  


In the morning, I take out my large silver bowl and large silver colander and put one inside the other. 


And, I separate out the chicken.  I separate every little piece of meat off those bones!  I place it in bags to use later for chicken noodle soup or quesadillas.


I then drain the rest of the contents of the crockpot through my colander and I am left with the broth.  I usually just throw the contents away.  If they weren't full of bit of chicken I would just feed it to my chickens, but I don't want them trained in cannibalism.  


I then pour 2 cups of broth into each of my freezer containers.  My freezer containers are nothing fancy.  Over the years, I have save our lunch meats containers and repurposed them into freezer containers. 


Then, you can just freeze normally.  Pull out whatever you need whenever you need it.  This times yeild was 12 cups of broth and 4 cups of chicken which I separated into 2 bags for soup.  That is my typical broth yeild each time.  The meat varies due to the size of the chicken or my kids appetites!  


I love making broth this way.  It is savory, and I love knowing I am feeding my family a broth that is very good for them and filled with good pronouncable ingredients.  Bon appetit!

1 comment:

  1. I love making homemade broth -- it makes such a difference in the flavor of my soups! The crockpot is a great idea, especially since you can leave it on overnight.

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