13 minutes
A rich and flavorful homemade chicken broth made effortlessly in a slow cooker, perfect for soups, stews, or any recipe calling for broth.
1. Combine Ingredients
Place the leftover chicken carcass, coarsely chopped celery, and half an onion into a large slow cooker. Add 10 cups of water to ensure the ingredients are well-covered. Mix in a tablespoon of apple cider vinegar and a teaspoon of salt.
2. Initial Cooking
Cover the slow cooker and set it to cook on high for the first hour to kickstart the cooking process and draw out flavors quickly.
3. Simmer
After the first hour, reduce the heat to low and let it continue to simmer for at least 12 more hours. This slow and steady cooking method is key to developing a rich, golden broth.
4. Strain and Store
Once the broth has finished cooking, use a slotted spoon to remove the solids. Carefully strain the remaining liquid through a fine-mesh sieve into a large bowl or directly into glass jars. Let the broth cool before storing it in the refrigerator for up to 5 days, or in the freezer for longer storage.
Start with the freshest, highest quality chicken you can find. Organic, pasture-raised chickens will yield a richer and more flavorful broth due to their varied diets and healthier lifestyles.
Set your slow cooker on low. A gentle simmer allows flavors to meld beautifully without breaking down the proteins too much, which can make the broth cloudy and gritty.
Before adding them to the slow cooker, roast the chicken bones, and vegetables (like onions, carrots, and celery) in the oven until they're golden brown. This caramelization deepens the flavor profile of your broth.
Allow the broth to simmer for a good 8-12 hours. The longer cook time allows for maximum flavor extraction from all the ingredients.
Throughout the initial stages of cooking, skim off any impurities and foam that rise to the surface. This is key to achieving a clear, clean-tasting broth.
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