Slow cooker chicken broth
Cooked bone-in skinless chicken breast
4 pound(s), cut-up, bone-in chicken parts (breasts and legs)
2 medium, unpeeled and quartered
2 large, scrubbed and quartered
2 stalk(s), small, with leaves, quartered
3 clove(s), large, unpeeled and lightly crushed with side of knife
1 tsp(s), 12 whole black peppercorns
1 tsp(s), or to taste
- Place chicken in 5- or 6-L (5- or 6-qt) slow cooker. Add onions, carrots, celery, garlic, peppercorns, and salt. Pour in water. Cover and cook 4–5 hours on High or 8–10 hours on Low.
- Using slotted spoon, transfer chicken to large plate or bowl. When cool enough to handle, remove and discard skin and bones. Put chicken meat in airtight container and refrigerate for another use, if you’d like. Ladle vegetables and broth through large sieve set over large bowl. Discard vegetables and peppercorns. Let broth cool to room temperature; cover and refrigerate overnight.
- The next day, remove and discard solid fat from surface of broth. Transfer broth to airtight containers or 1 -L (1 -qt) mason jars. Cover and refrigerate up to several days or freeze up to 3 months.
- Per serving (250 ml [1 cup]): 12 Cal, 0 g Total Fat, 0 g Sat Fat, 553 mg Sod, 1 g Total Carb, 1 g Sugar, 0 g Fib, 2 g Prot.