This recipe was a little intimidating to me because I had never before bought a whole chicken and cooked it, let alone make homemade broth. But this was surprisingly easy(crock pot does most of the work) and very delicious!
1 5-6 lb whole chicken(organic/hormone free is best)
7-8 cups of hot water(I do 8)
1 5-6 lb whole chicken(organic/hormone free is best)
7-8 cups of hot water(I do 8)
2 stalks of celery, rinsed and cut into chunks
3 carrots, peeled and chopped into chunks
1/2 onion, chopped in chunks
1 TBSP parsley
1/2-3/4 TBSP peppercorns
1 tsp Real Salt
3-4 dashes poultry seasoning
1. Chop all vegetables and place in bottom of crock pot.
2. Sprinkle all seasonings over vegetables.
3. Rinse chicken and place on top of vegetables.
4. Pour hot water into crockpot.
5. Cook on low for 6-8 hours.
6. Take out chicken, be careful because it is so tender it falls apart(Use it for soup or any recipe that calls for chicken). Take all the meat off the bones and then put the bones back into the crockpot with the broth.
7. Continue to cook the broth and bones another 12+ hours(I just continue to cook all night and process in the morning.
8. Turn crockpot off and ladle broth, veggies and bones into a strainer over a large glass bowl(I prefer one that has a matching lid). You want a strainer with very small holes. When broth is all strained into the large bowl, cover the bowl with its lid and put it in the refrigerator for 12-24 hours.
9. When the fat solidify's you can easily scoop it off with a spoon. Then your almost fat-free broth is ready for you to use in any recipe. It is very delicious!
Yield: All the meat from the chicken, plus approximately 6 cups of chicken broth.
You can use the broth right away, or freeze it for later use. I put my broth in pint canning jars and freeze them(I have an upright freezer in my basement & I keep it in the door; the type of freezer you have makes a difference as to how long you can store it for). Then I put it in the fridge the night before or thaw in the microwave on the "fish" defrost setting for a couple minutes.
1/2 onion, chopped in chunks
1 TBSP parsley
1/2-3/4 TBSP peppercorns
1 tsp Real Salt
3-4 dashes poultry seasoning
1. Chop all vegetables and place in bottom of crock pot.
2. Sprinkle all seasonings over vegetables.
3. Rinse chicken and place on top of vegetables.
4. Pour hot water into crockpot.
5. Cook on low for 6-8 hours.
6. Take out chicken, be careful because it is so tender it falls apart(Use it for soup or any recipe that calls for chicken). Take all the meat off the bones and then put the bones back into the crockpot with the broth.
7. Continue to cook the broth and bones another 12+ hours(I just continue to cook all night and process in the morning.
8. Turn crockpot off and ladle broth, veggies and bones into a strainer over a large glass bowl(I prefer one that has a matching lid). You want a strainer with very small holes. When broth is all strained into the large bowl, cover the bowl with its lid and put it in the refrigerator for 12-24 hours.
9. When the fat solidify's you can easily scoop it off with a spoon. Then your almost fat-free broth is ready for you to use in any recipe. It is very delicious!
Yield: All the meat from the chicken, plus approximately 6 cups of chicken broth.
You can use the broth right away, or freeze it for later use. I put my broth in pint canning jars and freeze them(I have an upright freezer in my basement & I keep it in the door; the type of freezer you have makes a difference as to how long you can store it for). Then I put it in the fridge the night before or thaw in the microwave on the "fish" defrost setting for a couple minutes.
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