While the calendar may show Fall is near, those of us in Tennessee are still living with 90 degree days. But that doesn’t stop me from making some broth. Actually, I make broth year round. I try to keep broth frozen since I use it in lots of recipes. When cooler temperatures happen for me, I love making soups, so I want to be prepared to make all the yummy soups I will make.

Broth is so easy to make since I use my slow cooker. I am very bad to not follow a recipe so each batch of broth is different. This batch I am making will yield me about 4-5 quarts. Its chicken bone and vegetable broth. I keep my vegetable scraps and store them in my freezer in a gallon bag. So I have veggies ready throw in the slow cooker when I want to make broth.

If I make Vegetable broth, I use about a gallon of vegetables covered with water in a 6 quart slow cooker. I add salt, pepper, garlic, bay leaf, and rosemary. My vegetable scraps consist of celery bottoms, tops, and leaves; onion skins and core; carrots, bottoms, tops, and peels. Sometimes, I may have green pepper scraps or cabbage scraps.

For this chicken broth, I had a leftover rotisserie chicken that I removed all the meat from and added about 4 cups of vegetable scraps, placed in my 6 quart slow cooker and covered with water. I added some spices, covered and now I am enjoying the smells coming from my kitchen as I write blog.

Bone broth can be made with beef, pork, or chicken and is a great base for soup recipes. Of course, vegetables alone makes an excellent broth.

I’ve included a recipe to use as a guide for anyone wanting to attempt broth. So pull out your slow cooker, chop some veggies and go for it.

Chicken Vegetable Broth

  • Difficulty: easy
  • Print

Yummy chicken bone broth! Great base for soup recipes! Great for freezing! Easy!

Ingredients

  • Rotisserie chicken bone and skin (meat removed)*
  • 1 whole onion, quartered (do not use outer skin)
  • 8-10 whole celery stalks
  • 8-10 whole carrots
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cloves garlic
  • 1-2 bay leaves
  • 1 tsp rosemary

Directions

  1. Remove all meat from chicken, place chicken carcass in 6 quart slow cooker
  2. Add all the vegetables and spices, cover with water.
  3. Cover broth and cook on low 8 hours or more
  4. When broth is done cooking, drain and let cool.
  5. Pour into freezer safe containers quart size containers. Label with date and type of broth.
  6. Use within 3-6 months.
  7. Use in any recipe calling for broth.

So I cooked this broth much longer than 8 hours. I started it midday and literally forgot about it. When I remembered it, it was near bedtime. Since I needed to let it cool and didn’t want to wait, I put the slow cooker on warm and went to bed. The next morning, I turned it off, let it cool enough to pour into freezer containers. Since it cooked longer, it didn’t yield as much. I got 3 quarts out of it.

Here are some great containers that you can find at Amazon.

Posted by:Nicki Nichols

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