Recipe by Micki Stout
"This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth."
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2 1/2 pounds
bone-in chicken pieces
micki thanks for the great recipe! this is the best way to make chicken broth!!! no skimming:-) i have made it about three/four times. i played around with using different cuts of chicken and i feel chicken thighs and wings work the best. the dark meat held up to the long cooking time. i don't like dried basil, instead i used a bit of fresh thyme, one bay leaf, one tsp of black peppercorns (don't use gourmet blend - way to peppery). fyi - the last batch of broth i made, i deboned the chicken after 4 hours. i put the bones back in for the last 4 hours and the broth came out more rich and thick.
Wonderful stock - and so easy anyone could do it. We love parsley, so I subbed parsley for the basil, and it was great.
Good recipe. I used thighs, and didn't bother skinning them. After cooking all day, I let it sit in the fridge overnight and skimmed off the large amount of fat on top. I used some in Vegetable Couscous from this site, and froze the rest in 1-cup portions to use in recipes. It has a nice deep, rich flavor and made the couscous taste wonderful. I have done this before with a chicken or turkey carcass. I added a bit of salt (not too much though, I hate how salty store-bought broths are, even the "reduced-sodium" varieties...) Will make again!
I made many batches of this wonderful broth when the recipe was posted. I filled 1/2 gallon size freezer bags with the strained broth and put them in the freezer. This fall, I have already made two WONDERFUL home-made 'chicken noodle' and 'chicken, vegtable and rice' soups in the crock pot, with this broth as my base. I can't wait to make more for the freezer and upcoming winter months!!
Excellent recipe! I think one should try to give the recipe an "as is" a before rating so the rating is fair, but since I make chicken broth all the time and in the crock pot I am going to violate my rule. I am dying to try basil in the broth having never tried it before. It should be wonderful and why didn't I think of it myself as it is a natural for chicken? lol! As a tip to others, I buy whole chickens when they are on sale, throw them in the freezer and whenever I need chicken meat for a recipe I cook one in the crock pot. I don't bother thawing, I just remove the outer plastic bag. Also longer cooking concentrates the broth and makes it more flavorful, so those who had problems with flavor could improve it by longer cooking. I usually start mine at night before I go to bed so it is ready to finish when I get up the next morning. I use a large glass to hold a quart freezer bag open while I ladle the broth into it. I do two sizes; a 3 cup and a 1 cup. The one cup is handy for when a recipe only needs a small amount of both. I remove the air from the bags and lay them flat on a cookie sheet. Once they are frozen hard, stand them up on end and put in a shoebox sized plastic basket.
Micki, thanks. I'm new to crock pot cooking. This is such a grand idea because I so much prefer home made stock to canned or ugh cubes. I left out basil, didn't peel onion. Peel gives a little darker color. I put broth in refrig., discarded fat, then put into ice cube tray, froze
then placed cubes into freezer bag. Have easy home made on demand. Much easier than old way!
I used chicken thighs only, for deeper flavor. About halfway through, I removed the skin & meat from the bones and returned the bones to the crockpot. After it was done, I placed the broth in the fridge overnight so that the fat could rise to the top, solidify, and I could just lift it off. Worked great. Used some, then jarred up the rest and froze it. Homemade chicken stock is so flavorful, and better yet, I can control the seasonings, especially salt that is so prevalent in the store-bought stuff! Thanks so much, Micki!
I have made this recipe a few times now and have followed suggestions regarding spices to add by other reviewers. The broth turned out wonderful each time though the first couple of times I only made soups with it. I liked the original version best for making other recipes with the chicken, except that I substituted dried parlsey for basil. After cooking it all day, I strained the vegetables and left the broth with the chicken in it in the refrigerator overnight. The next day, I skimmed the fat, cut up the meat and strained the broth through a sieve lined with a paper towel. Half of the broth will be used with some of the chicken in soup and I froze the other half to make the Oriental Shrimp Noodle soup, also on this site. I also made Angel's Chunky Chicken Salad and chicken burritos using Salsa Chicken Burrito filling, both recipes on this site, and both yummy. Four different meals from one recipe gives me a little variety, as I'm cooking for two. Thank you for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Broth in a Slow Cooker
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 134
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