When we simmer a chicken in water (see our recipe for Slow Cooked Chicken) we end up with a pot full of rather bland chicken broth. No problem! Once we’ve removed the meat, we add the carcass back to the broth, throw in some vegetables and make a rich and complex bone broth.
You can also use the chicken (or turkey) carcass of a rotisserie or roast chicken. Just add water and vegetables and simmer it all day. It’s really quite easy to do, and you’ll be glad to have it during the cold and flu season. Freeze small batches to thaw out whenever you want to make chicken soup.
Just remember one thing. Plug in your slow cooker! Once everything is ready, set the slow cooker to low and go to bed. (See the option for making it on the stove top.)
Moderate, due to time involved.
Inexpensive
Serves:6people
Serving Size:1 cup
Chicken Carcass Bone Broth
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"I don’t always do this with my chicken carcass, but I should. It’s easy, as long as you have the time to finish it the following day. Homemade bone broth (especially when you use organic ingredients) is so much better for you and better tasting than store-bought broth! You’ll be amazed.” ~ Bobbi
Tools:4-quart or larger slow cooker or large (4 to 6-quart saucepan), knife and cutting board, colander, large bowl
| Prep Time | |
| 10 minutes |
| Cook Time |
| 12-24 hours |
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Ingredients
- 1 chicken carcass
- 1 onion
- 2 stalks celery
- 2 carrots
- 1 bay leaf
- 8 cups water or broth (adjust for the size of your pot)
- 1 tablespoon vinegar (preferably raw apple cider vinegar)
Servings: people
Units:
Instructions
- Remove meat from a cooked chicken. Place carcass in a slow cooker or large saucepan.
- Cut onion in half, and then quarter each half. (You can use the onion unpeeled, or peeled. There are additional nutrients in the peeling, and it will be removed at the end.) Cut celery and carrots in chunks. Add these vegetables to the pot as you cut them.
- Add anything else you want like herbs, parsnips, turnips, fresh ginger, garlic cloves, etc. It’s a good time to throw in some vegetables that need to be used up. (You will strain them out. They are just for flavor.)
- Add leftover broth (If you slow cooked the chicken in water) and enough additional water to fill up to about 1/2-inch from the top. If you're using the carcass of a roasted chicken, just use water. Add vinegar. Cover with lid. Turn slow cooker to low, or bring to a simmer in a saucepan.
- Cook 12-24 hours. Check after a few hours and skim off any foam that may have formed on top. Add more water if needed.
- Cool slightly. Place a colander inside a large bowl and strain to remove vegetables, bones, etc. Place the broth, covered, in the refrigerator to cool completely. The fat will rise to the top and solidify. Use a spoon or spatula to skim most of it off. You can discard it or use it in place of butter or oil in another recipe. Just keep it refrigerated and use within a week.
- Use broth in 3-5 days or freeze.
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