The chicken broth is one of my essential kitchen staple. I use it for soups, sauces, gravy, stews, curry, etc. It is very comforting when recovering from any illness and can be used as instant soup with miso and tofu or rice noodles. The possibilities are endless. Another major purpose of this broth is cleaning up the fridge: any poor looking vegetable or fresh herbs can be included in the broth. Here is the basics of my chicken broth:
- Chicken carcass (the bones may be fresh, cooked or thawed but not frozen)
- 3 or so stalk of celery (if you have a whole dryish celery, add it all to the broth it will gain a wonderful second life)
- 2 to 3 (or more to taste) Carrots
- 1 onion (or leek or green part of leek or shallot or green onion or all mix of all of them)
- Few cloves of garlic
- Parsley stems
- 1 Bay leaf
- 5 to 10 peppercorns
- Any mix of fresh or dry herbs such as rosemary, thyme, savory, basil, oregano, etc…
- Put all the ingredients in the slow cooker and add water to the maximum level of the slow cooker.
- Set the slow cooker to the low temperature setting and cook for 24 hour.
- Filter the broth and use in your recipes or freeze for future use.