Every time I make roasted chicken, I make a batch of home made chicken broth. Liquid Gold. Seriously, a legit chicken broth recipe will take just about any meal to the next level. Think about it…water? Or broth?
We use it to boil pasta. Add it to just about any soup, stew, or gumbo recipe. Add it to rice cooking water. Add it to mashed potatoes.
Seriously, there is something about a big pot of chicken carcass, with all the yummy roasting juices and left over onions, that is amazingly simple. Plus, it is another way of NOT WASTING food.
The very best Chicken Broth Recipe
Annnnnd, did I mention it is super easy?
You can either throw it in a large pot, cover with water, and simmer for a few hours. Or, this is what I do: shove it into a slow cooker, cover it with water, and cook it all day long while I am at work.
This chicken broth recipe is also a great item to check off of your weekend to-do list. You will feel totally accomplished, like a little Kitchen Boss!
More essential recipes you need to know:
Cool slightly, and pour through a strainer into a funnel into super clean jars. Throw some in the fridge for immediate use, and the rest into the freezer. (Just leave some space in the jar for expansion when it freezes.)
The best way to thaw it is to move the jar from the freezer to the refrigerator and thaw all day. If you are in a hurry you can microwave it on defrost setting a few minutes at a time, pouring off the liquid as it melts. Or, place the frozen jar of chicken broth in a bowl of warm or room temperature water. This goes slowly but also works.
When it cools, you will see the layer of fat form at the top of the jars. No problem, scoop it out and toss it. Or…leave it in. That’s 100% flavor. Up to you! Once it cools, the fat hardens and is easy to just lift up with a spoon and take it out. (All of our dieters rejoice!!!)
Liquid Gold Chicken Broth Recipe
How to make your own delicious chicken broth in a slow cooker or crock pot with simple ingredients. Perfect for making soups and stews.
- Bones and "remains" from 1 roasted chicken
- 12 cups more or less water
- *You can use any leftover vegetables you cooked the chicken with. If you don't have any chop up half an onion, a carrot, maybe a celery stalk or two and toss in. This is not an exact recipe, just use what you have on hand.
- **If you are using bones from our Weeknight Roast Chicken recipe it is already well seasoned and you can just throw it all in and you are done. However, if you are using a plainly seasoned chicken, add 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp sage or poultry seasoning, 1/2 tsp thyme, 1 bay leaf
- Place chicken bones and remains with any vegetables and seasoning into a large pot or slow cooker.
- Cover with 12 cups of water, more or less depending on the size of your pot.
- If cooking on stove top, bring to a low boil, then reduce to a simmer and cook for 4-5 hours. Stir occasionally. If cooking in a slow cooker, cook on low 8-10 hours.
- Allow to cool. Using a strainer over a funnel, slowly ladle chicken broth into jars or freezer safe bowls. Seal and refrigerate or freeze.
- To use from frozen, allow to defrost in refrigerator...or you can speed up the process by thawing in microwave. Use in recipes that call for broth.