Thursday, February 4, 2010

CrockPot Chicken Broth

I've been planning on doing this forever... well tonight is the night. I'm getting a rotesierre chicken tonight for supper, tonight I will NOT toss out the carcass.

1 chicken carcass
2 carrots
3 celery stalks
1 onion
1 bay leaf
1 teaspoon dried thyme, basil and/or sage
1 teaspoon whole peppercorns

Break some of the chicken bones.
Chop (no need to peel) the carrots into large chunks.
Chop the celery and the onion as well.
Put all the ingredients in a slow cooker. Any size will do, but preferably at least 4 quarts.
Fill the crockpot 3/4 full with water, cover, then set for 10 hours on low.
After 10 hours, add salt if you wish, then turn the crockpot off and let the broth cool for half an hour.
Strain out the meat and vegetables and discard them.
Chill the stock in the fridge overnight and skim off the fat.
Put the stock in baggies, label with date and amount, then freeze.

I will let this cook over night and then chill it tomorrow for fat skimmage. ewwwww LOL So by tomorrow night I should have nice freezer portions of fat free chicken broth to use in recipes instead of spending over $1 a can right now.

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