Homemade chicken broth is such a simple way to nourish our bellies & save a little money. At least once a week, on our busy days, I stop by Whole Foods & pick up a rotisserie chicken. Paired with roasted veggies & Luke’s sourdough bread, it makes for the perfect meal.
I don’t stop there, though. I always take off the leftover chicken from the bone & prepare sandwiches for lunch or make chicken nachos. I then add the bones to the crockpot & let it simmer into a rich & golden chicken broth for the week’s soups. A $7 chicken turns into two meals & two delicious jars of broth, an impressive way to stretch one’s dollar!
Today on the blog I am sharing my go-to crockpot chicken broth recipe. It’s simple & one we make weekly. Enjoy!
Crockpot Chicken Broth Recipe
1. Remove all meat from the chicken carcass & place the bones in your crockpot. Fill with water until the bones are completely covered. Add your favorite herbs – rosemary, thyme & bay leaves – along with salt & pepper. Allow to simmer on low for 24 hours (yes, this means your crockpot will be on overnight!).
2. Once your broth has simmered for 24 hours, allow to slightly cool. Then pour bones & broth into a large colander with a bowl underneath. I typically do this in our sink. Lift the colander from the bowl & discard bones. You will be left with a rich, golden bowl of delicious broth! There may be some floaties, but that’s just a flavor bonus!
3. Grab your jars (I use wide mouth) & a funnel. Pour broth into jars & screw on the lid. Don’t forget to label your jars with the date!
4. Store your beautiful jars of broth in the fridge for up to 3 weeks. Use broth in soups, chilis, sautés & more!
Let me know if you make this recipes! It’s one of our family favorites & sure beats the pants off of the stuff you buy in the store.
love,
natalie