Butcher's chicken broth

9

PREP TIME

10 min

TOTAL TIME

6 hrs 40 min

Makes

9 cups

Butcher's chicken broth

Photo, Sian Richards.


Ingredients

  • 1.5 kg chicken parts , such as necks and carcasses, cut in half
  • 10 cups water
  • 2 carrots , coarsley chopped
  • 2 celery stalks , coarsley chopped
  • 1 yellow onion , skin on and coarsley chopped
  • 1 tsp salt

Instructions

  • PREHEAT oven to 450F. Arrange chicken bones in a single layer on a baking sheet. Roast in centre of oven until bones are brown and fragrant, 30 min.
  • POUR water into slow cooker insert. Add carrots, celery, onion, salt and roasted bones. Cover and cook on high until bones start to break down, about 6 hours.
  • STRAIN broth through a fine mesh strainer into a large resealable container. Cool slightly, then refrigerate overnight, covered, until fat sets on the top. Skim off and discard fat.

Shopping tip

Hit the butcher’s for a bag of chicken off-cuts for only about $1/pound. For a few dollars you can stock your freezer with this versatile chicken broth.

Nutrition (per serving)

  • Calories
  • 39,
  • Protein
  • 5 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 1 g,
  • Fibre
  • 5 g,
  • Sodium
  • 287 mg.