- 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.
Protein 5 g
Carbohydrates 1 g
Fat 1 g
Fibre 5 g
Sodium 287 mg
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.