Simply dump chicken bones and some vegetables in a crockpot, fill with water and cook on low for 24 hours.
I’ve been making a lot of chicken broth this Autumn. This easy crockpot method is hassle-free and it makes a great quantity of broth you can freeze for later.
Tips For Safety
- Be sure to follow manufacturer’s instructions for your crock pot.
- If your crock pot turns off unexpectedly make sure to turn it back on right away, while the broth is still HOT. Not warm, but hot.
- Turn your crock pot off after 24 hours and cool the broth and vegetables/bones for about an hour. Do not let this sit at a warm or lukewarm temperature for long or bacteria will grow.
- Take care when straining not to burn yourself.
- Expect that the straining process will be messy.
- Put the warm broth in the fridge uncovered, so no heat will be trapped in the jars. Once the broth has cooled, cover.
Twenty-Four Hour Chicken Broth
Simply dump chicken bones and some vegetables in a crockpot, fill with water and cook on low for 24 hours.
Equipment
- 1 large slow cooker Try to use one that does not shut off after a certain amount of hours.
- strainer
- slotted spoon
- large bowl
- jars
- funnel
Ingredients
- chicken bones as many as you have
- 2 onions peeled and chopped into fourths
- 4 cloves garlic
- 3-4 ribs celery cut in half. The leafy tops are great in broths if you have them
- 2 carrots unpeeled is fine as long as they are clean
Instructions
- Place all the vegetables and chicken bones in a crockpot full of water.
- Set on low and simmer for 24 hours.
- Partially cool before straining and storing. Don't leave lukewarm broth at room temp for to long though – you don't want bacteria to grow.
- Strain the broth and discard the chunky bits.
- Store in refrigerator, uncovered, until it's completely cool. Then cover. You can keep in the fridge for about a week.
- Can be frozen. I freeze my broths in 1 cup molds called "soup molds".
Video
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