In the habit of buying chicken broth in a can or box? The next time you need to restock, purchase a whole chicken instead. You’ll get several tasty meals from your bird; and when it’s gone, you can use the bones to make broth.
Just follow these simple steps to make chicken broth in the crockpot, and it won’t take more than 15 minutes of hands-on time:
How to Make Chicken Broth in the Crockpot
- Chicken Carcass
- Spices: peppercorns, salt, bay leaves, etc.
Break the chicken carcass up into smaller pieces. Be sure to break some of the bones, too. This will add to the flavor of your broth. If you didn’t eat the skin, include it as well.
Chop up some veggies for your broth. I used two celery stalks, a carrot and a medium-sized onion. You’ll be straining the vegetables out later, so it’s okay to include the carrot ends and celery leaves.
Place your chicken carcass in the crockpot, and cover it with water.
Add the veggies and any spices that you’d like to include (salt, peppercorns, thyme, etc.).
Cover, and cook on low for 8-10 hours. Your broth is ready when it has a nice golden color and a rich flavor.
Strain the bones, skin and veggies from your broth. I use a cheesecloth-lined colander for this purpose. Allow your chicken broth to cool. Then, place it in the fridge overnight. This will give the fat a chance to separate from the broth.
Use a strainer, spoon or fat separator to remove the fat that’s formed on the surface.
Transfer your finished chicken broth to freezer jars or bags; label it; then, freeze it until you need it.
I got two and a half quarts of broth out of my bird. That’s at least $5 retail, and I’m hear to tell you, this stuff is loads better than anything you’ll find at the store.
- Whole chickens often get marked down because they don’t sell as well as chicken breasts. Watch for deals. Then, fill your freezer with delicious, homemade broth
- You can also make broth with uncooked bones. Buy chickens to divide into their parts – breasts, thighs, etc. Then, toss the bones in the crockpot for broth
- When freezing in jars, always use freezer jars. Regular canning jars aren’t thick enough for the freezer, and will often crack
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