Chicken Broth in the Crock Pot

Cooking with good broth is an amazing way of adding nutrition to your meals. It also adds amazing flavor and I recently discovered a super easy way of making it that has a ton of flavor and takes almost no prep time.

I like to save the backbone from when I make spatch-cock chicken as well as all the bones and extra bits from the bird. I just store it in the freezer in a large zip lock baggy until I have enough saved to make a good batch of broth. I also save all the skins from my onions, carrots, garlic and random other odds and ends from veggies from my cooking throughout the month.

You can also make this on the stove top but I really like using the crock pot. I just throw all my bones, veggies and a few seasonings into the pot and cover with water. I like to get it nice and hot on high for 2 hours and then I turn it to low and simmer covered for 8-10 hours or overnight.

At this point I usually strain the broth and then pour back into the crock pot and cook down some more. I like to have my broth super concentrated. I then pour the broth into ice trays and freeze. Once they are frozen solid I pop them into a bag and keep them in the freezer until I’m ready to use. Those cubes then become the liquid gold I use in all my recipes.

Ingredients

–Chicken Bones: I like to have at least one bird but I’ve cooked up to two at a time in my crockpot

–Water: You’re gonna want to use a good filtered water.

–Vegetables: I keep the scraps from my vegetables but you can use fresh veggies. I like to do carrots, onions, garlic and leaks if you have them. You can really use whatever you want. Go crazy, its your kitchen.

Seasonings: Good quality mineral salt, garlic powder, whole spices like cloves, star anise, cardamon whole peppercorns and bay leaves.

Chicken Broth from Scratch

Easy to make Chicken Broth from Scratch

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Servings: 8 people

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

  

• 1-2 Bones of a Whole Chicken
• 4 quarts Water
• 2-3 Cups Veggie scraps like carrots, onions, celery, garlic or whatever you have on hand can also use fresh veggies
• 3 tbsp Mineral Salt
• 1 tbsp Whole star anise
• 1 tbsp red pepper flakes
• 1 tbsp whole pepper corn
• 1 tbsp Cumin
• 1 bay leaf

Method

 

1. Rinse off all the veggies and throw in the crock pot with bones from the chicken. Add enough water to completely cover all the bones.
2. Cook on high for 2-3 Hours and then lower heat for 8 hours
3. Strain the scraps and bones out of the broth and keep cooking until super condensed. I usually do 2 more hours.
4. Pour into ice cube trays and freeze until solid. Pop out of ice cube tray and keep in bag in your freezer. Use whenever you need chicken broth. One part broth – two parts water for typical broth consistency.