Slow cooker chicken broth
Uncooked chicken breast with skin and bone
1 oz, plus uncooked chicken legs with bone (you will need 4 lb total chicken; not 1 oz)*
2 medium, unpeeled and quartered
2 large, scrubbed and quartered
2 rib(s), large, quartered
3 clove(s), unpeeled and lightly crushed with side of a knife
2 tsp, black (about 12 whole)
1 tsp, or to taste
- Place chicken in 5- or 6-quart 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-quart mason jars. Cover and refrigerate up to several days or freeze up to 3 months.
- Serving size: 1 cup