Dinner is over and you find yourself with a roasted chicken carcass. You could toss it in the garbage – but if you toss it into the slow cooker with a few simple ingredients you’ll wake up to some delicious homemade chicken broth or stock. Last week we had rotisserie chicken spinach salad (thanks to a trip to Costco), so I took my rotisserie chicken carcass and made chicken broth while I slept!
I think Costco rotisserie chickens are my favorite. They are larger than the ones you’ll find at grocery stores and for only $4.99 they are definitely the best bargain. I do like the flavor better, too. And that transferred really well into the stock.
- Leftover roasted chicken carcass (basically everything leftover)
- See my post about roasting chickens or just use a store bought one.
- Five (5) carrots
- Five (5) celery stalks
- One (1) onion, quartered
- Two (2) bay leaves
- Parsley, fresh or dried
- A couple whole garlic cloves (or not, if you don’t like it)
- Salt, pepper to taste
- Throw all ingredients into slow cooker.
- Fill slow cooker with water, leave about an inch at the top to avoid overfilling.
- Cook on high heat for about 8 hours. I have seen recipes that say to cook it on low, but I’m paranoid about keeping chicken at a low temperature for so long. That’s just me. So I cooked mine on high and it still turned out great. I’ve seen recipes that go for as long as 16 hours, but I found overnight was plenty on high.
- Using a ladle – spoon the broth mixture through a colander with very small holes into a larger bowl. If you have cheese cloth you can use this over a regular colander. This is to remove any bits of bone or vegetables from the broth. Be careful it will be hot.
- Pour strained broth into smaller containers for freezing. Leave some extra room to account for the liquid expansion when it freezes. I froze mine in 2 cup containers to make for easy measuring later.
What do you think of this recipe? Let us know – we’d love to hear from you!