You will never want to buy broth again after tasting this homemade chicken stock, which couldn't be simpler to make, thanks to your slow cooker. Homemade stock with no added salt is not only far more delicious than store-bought, but it also allows for better control over the amount of sodium you add to your recipes. Use whatever vegetables you have in the fridge, including the green tops of leeks and shallots, and celery leaves.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2012
MethodIn slow cooker, combine chicken bones, onions, celery, carrots, parsley, bay leaves and peppercorns. Pour in water.
Cover and cook on low for 12 to 24 hours.
Strain through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Let cool for 30 minutes.
Refrigerate, uncovered, until fat hardens on surface, about 8 hours. Save fat for another use or discard. (Make-ahead: Refrigerate in airtight containers for up to 3 days or freeze for up to 2 months.)
Nutritional facts Per 1 cup: about
- Fibre 0 g
- Sodium 32 mg
- Sugars trace
- Protein 5 g
- Calories 39.0
- Total fat 1 g
- Potassium 200 mg
- Cholesterol 1 mg
- Saturated fat trace
- Total carbohydrate 1 g
- Iron 4.0
- Folate 2.0
- Calcium 1.0