SLOW COOKER CHICKEN BONE BROTH RECIPE | ALLRECIPES
This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.
Provided by France C
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Total Time 1 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken bones, garlic cloves, carrots, celery, and onion on a baking sheet and drizzle with olive oil. Toss to coat.
- Roast in the preheated oven for 30 minutes, stirring halfway through.
- Transfer roasted bones and vegetables into a 6-quart slow cooker. Add vinegar, bay leaves, salt, and peppercorns. Cover completely with water and cook on Low for 24 to 48 hours, adding 1 to 2 cups more water during the cooking process, to keep bones submerged.
- Strain broth using a fine mesh strainer. Pour into jars and refrigerate until ready to use.
Nutrition Facts : Calories 413.9 calories, CarbohydrateContent 5.5 g, CholesterolContent 143 mg, FatContent 29.4 g, FiberContent 1.2 g, ProteinContent 30.1 g, SaturatedFatContent 7.9 g, SodiumContent 376.4 mg, SugarContent 2.3 g
SLOW COOKER CHICKEN BROTH | BETTER HOMES & GARDENS
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 12 hours 20 minutes
Prep Time 20 minutes
Yield about 10 1/2 cups
Number Of Ingredients 10
Steps:
- In a 5- to 6-quart slow cooker combine chicken carcasses and skin, carrots, onion, celery, parsley, thyme, garlic, salt, and peppercorns. Add enough cold water to cover mixture in cooker. Cover and cook on low-heat setting for 12 hours.
- Strain broth through a large colander lined with damp cheesecloth; discard solids. Cover broth and chill overnight. Before using, lift off and discard fat layer.
Nutrition Facts : Calories 13 calories, CarbohydrateContent 1 g, CholesterolContent 1 mg, FatContent 1 g, ProteinContent 1 g, SodiumContent 162 mg, SugarContent 1 g
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