Slow Cooker Chicken Broth
(from Nourishing Broth, Sally Fallon Morrell)
Equipment
- 1 slow cooker
Ingredients
- 2 kg leftover chicken bones (or 1 whole stewing chicken)
- 2-6 chicken feet (not compulsory)
- 1-3 tbsp apple cider vinegar
- 3.5 litres filtered water (approximately)
- 2-3 celery sticks
- 1 large yellow or red onion (root end taken off and skin left on, quartered)
- pinch sea salt (to taste)
Instructions
- Place the bones and feet if you use them, into the slow cooker, add the vinegar and water to cover and leave to stand for 30/60 minutes.
- Add celery and onions, cover and cook on low for a day, you can add more water if needed.
- Remove the bones and feet with tongs and if this was just bones, strain through a sieve and use as a base for soups, curries, bolognaise sauce, gravies, casseroles or even as a tasty savoury drink.
- If you cooked with a whole chicken. Remove the feet and any hard onion skins and leaving the meat into the broth, boil any other vegetables you would like to add and eat as a casserole/stew.
Notes
You can cook broth from a variety of different meats or fish, each will have slightly different properties. The key is to enjoy your food whilst choosing foods that nourish you.
Broth, stews and soups are the perfect comfort food to enjoy by a log fire, now that the nights are drawing in.
Recipe - Photo by jenvit keiwalinsarid