Okay... I am a convert! I was skeptical about bone broth vs regular stock but the extra cooking time does make for an incredible broth! This is 'found food' and no work at all when you make it in the slow cooker. I would have discarded that chicken carcass after roasting a chicken but I turned it into an incredibly flavorful broth!
It all started when our friends had a home maintenance emergency and came to take refuge with us.... bearing a roast chicken! After a roast chicken dinner I normally would 'pick' the chicken for breast meat and maybe some thigh meat. Drumsticks and wings don't usually make it on to a plate in our house!
But I was scoffing at the concept of 'bone broth' when I was making my veal stock a couple of weeks ago. I wasn't sold on the idea of having to simmer the broth 24-48 hours- seemed like a lot of work even for me!
But..there was that chicken carcass staring back at me on the counter... with a fair bit of wing and leg meat still on it. So... I thought... what have I got to lose?
Out came the slow cooker, and an onion, a carrot, a celery stem, some herbs and spices and about 8 cups of water. Into the slow cooker, turned on high and voila! With no further effort to speak of on my part... I had this amazing chicken bone broth the following day!
It had a lovely rich color and smelled amazing. I used it in my Greek Lemon Egg Soup recipe and it WAS amazing!
I am sold! This recipe made about 8 cups of broth in the end so there was enough to make a soup and freeze some for future use as well. You have just saved $4-$6 dollars depending on the price of broth in your local supermarket. Another win! Make ahead! Effortless! And practically free! Does it get any better?
Slow Cooker Chicken Bone Broth
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookIngredients
- 1 roasted chicken carcass (leftover from a roasted chicken)
- 1 carrot peeled, 3" slices
- 1 celery stem cleaned 3" slices
- 1 yellow onion quartered
- 1 clove garlic peeled
- 1 teaspoon coarse sea salt
- 3 black pepper corns
- 8 cups water
Instructions
- Put all ingredients in slow cooker and cook a minimum of 8 hours. If you can let your borth steep anywhere up to 48 hours do so. See Notes
- Check every 8-12 hours and top up water if it has reduced in the crock pot.
- When broth is 'done', strain broth through a fine seive. Discard solids.
- Cool broth and remove fat from surface. (Optional)
- Use in recipe or cool and freeze for future use.
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