Slow Cooker Chicken Broth

Just popping in with a quick post sharing how I make the easiest, tastiest chicken broth ever.  You can also use a similar process to make traditional bone broth - I usually just use more bones and let it cook a bit longer. DSC_0016_024

1. Save your bones! If you make your roasted chicken the easy (and oh so crispy skin) way - you'll already have a chicken spine leftover. You save up some bones for a big batch (I just freeze mine) or make a smaller batch with just a few bones. Also, you can usually purchase bones from your butcher. (P.S. this works with all types of bones - turkey, beef, etc.)

2. Chop up some onions, carrots, celery,  smash up some garlic cloves and gather a few sprigs of fresh herbs. Don't worry about chopping everything perfectly - it will be strained out. As far as amounts, it's really up to you! I usually do 6 cloves of garlic, 1 small onion, 3 carrots, 2 celery stalks, and a few sprigs of thyme and rosemary for a small-ish crockpot worth of broth.

3. Remove the skin from your chicken bones (if any is remaining). You can leave it on as well and simply strain the fat off the broth later (or leave it on! I often don't even worry about it).

4. Place everything in your slow cooker and cover with water.

5. Cook on low for 8-12 hours. If you're making bone broth and want all that good gelatin, cook it for around 16 hours.

6. Strain the broth using a fine mesh strainer and discard the vegetables and herbs. Season with salt and pepper.