Gather your ingredients. Don’t forget the salt like I did for this photo. And don’t let your kids sneak attack your carrots. *If you use bones rather than the whole chicken, add the apple cider vinegar and some cold water first so it can help release the minerals from the bones. When I use a whole chicken and work quickly, I throw everything together at the same time. If you can find pasture-raised chicken feet, they will add many benefits to the broth. This recipe did not use them – it’s a quickie!
Roughly chop your carrots to measure 1C.
Roughly chop your onion.
Roughly chop your parsley. To get 1C, I used about 1/3 of a bunch of parsley.
Now add the peppercorns, salt, bay leaf and garlic cloves and vinegar if you haven’t.
Add 3-4 quarts of water depending on how large your chicken and crock pot are. I used a little less than 3.5 quarts for a 3.3 LB chicken. Set the crock pot on the low slow cook setting and close the lid.
The first hour of cooking, you can check to see if some scum needs to be skimmed from the top. I have found that using pasture-raised chickens seems to make this unnecessary. I took this photo one hour into the cooking phase – no scum.
At 7 hours this 3.3 LB chicken was perfectly done. I could tell by picking up the leg with tongs and it nearly fell apart. Cooks times can very from 6-10 hours depending on your crock pot and the size of the chicken. You don’t want to over cook the chicken or it will become rubbery.
Next I put the chicken on a large cutting board and let it cool a bit.
Once cool, I separate the dark and light meat from the bones, fat and cartilage. Add the mess of bones back to your broth as soon as possible.
And after 24 hours of slow cooking…the broth is ready!
Using a wire mesh strainer to catch the bones and veggies, pour the broth into a glass container that can go in the fridge.
The broth can very in color. This broth is a nice dark golden brown.
The yield was about 14 cups of broth or 3.5 quarts.
While the broth cools on the counter, I ready the 2nd batch with another tablespoon Apple Cider Vinegar and 10 cups of water. The 2nd batch will be ready in 12-24 hours depending on what works for you – remember this batch won’t be a rich as the first.
Chill the broth until a top layer of fat forms. Skim this layer of fat off prior to drinking or if you’re talented you can just lift the fat and pour your portions each day. The fat can be a protective layer on top and ensure the broth lasts longer in the fridge. I do find with healthier birds there is less fat and while I love the idea of keeping the layer of fat, I don’t usually find it easy to do.
And FINALLY, the broth sipping. Simply divine 🙂
Well, almost finally. If you did make a second batch to get the most of your expensive organic bird, this is what your results will likely be. Great for cooking (you’ll need to add salt for sipping), still containing benefits, but just not as choked full of the benefits as the first batch. Definitely a time saving, economical way to make and freeze broth!