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
Tried this recipe?Let us know how it was!