Bill's Slow-Cooker Chicken and Bone Broth
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: About 4 cups chicken and 2 quarts broth
Ingredients
  • 1 whole chicken (under 5 pounds or whatever size fits in your slow cooker); frozen or thawed
  • 2 to 3 tablespoons apple cider vinegar
  • 6 to 8 carrots, trimmed and peeled, OR 1 small squash, cubed, OR carrot-parsnip mix
Instructions
  1. Place chicken (no need to defrost even if frozen solid) into 5-quart slow cooker. If giblets and neck are included, just leave them where they are and remove the giblets from the packet later. Add water to cover and cook on low about 10 hours (shorter for thawed or fresh chicken) or until meat is tender and falling off the bones.
  2. With tongs and a large ladle or spatula, carefully remove entire chicken to a large rectangular baking pan. Let rest until cool enough to handle. Remove giblet packet if there was one, placing the giblets back into the slow cooker. Remove meat from bones and save for another use (makes great chicken salad). Return bones and skin to slow cooker.
  3. Add vinegar and a cup or two of water, depending on how concentrated you want your broth. Cook on low another 4 to 6 hours.
  4. Add vegetables and cook another 4 to 6 hours, adding water, if necessary and stirring occasionally.
  5. Remove vegetables, and save to eat later, if you wish (make sure to add salt to bring out their remaining flavor).
  6. Turn off heat and allow slow cooker to cool enough to safely remove broth. Strain broth into heat safe container. Discard bones and skin. Place broth container in freezer for a few hours (don’t allow to freeze completely, just to quickly become cold) or refrigerator up to one day to allow fat to rise to the top and solidify. Skim off fat and discard. Refrigerate or freeze broth.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2014/01/08/slow-cooker-chicken-and-bone-broth/