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.
