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Homemade Chicken Broth
Salsa

Homemade Chicken Broth

36 h 40 minPara 12Nutri-Score B€
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lo que necesita

Ingredientes

12 personas
  • chicken carcasses (from rotisserie or cooked chickens, saved in the freezer)Carne2 piezas
  • chicken feet (rinsed)Carne6 piezas
  • chicken necks (rinsed)Carne3 piezas
  • carrots (roughly chopped)Frutas y verduras2 piezas
  • onion (quartered)Frutas y verduras1 pieza
  • celery stalks (roughly chopped)Frutas y verduras2 piezas
  • apple cider vinegar (a splash)Despensa15 ml
  • saltEspecias10 g
  • black pepper (ground)Especias3 g
  • garlic (cloves, smashed)Frutas y verduras8 piezas
  • bay leavesEspecias3 piezas
  • water (cold, to cover)Otro3 litros

por ración

Nutrición

36kcal

Carbohidratos
2 g
Proteínas
4 g
Grasas
2 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla de cocción lenta
  • Olla
  • Escurridor
  • Tamiz

paso a paso

Preparación

  1. Save the carcasses

    • Keep chicken carcasses and bones in a bag in the freezer until ready to use.
    • Use carcasses from rotisserie chickens or from a whole chicken you cooked.
    Paso 1
  2. Load the pot

    • Place the carcasses, chicken feet and necks in the slow cooker or stock pot.
    • Add the carrots, onion and celery.
    Paso 2
  3. Season and cover

    • Add a splash of apple cider vinegar, salt, pepper, plenty of garlic and bay leaves.
    • Cover with cold water.
    Paso 3
  4. Cook low and slow

    • Cook on low heat, keeping the broth at a gentle simmer.
    Paso 4
  5. Pull the birds and debone

    • Remove the chickens from the pot and debone them.
    • Keep the meat for another use and return the carcasses to the pot.
    Paso 5
  6. Continue cooking

    • Keep simmering for another 12 hours, then a third 12 hours, up to 36 hours total.
    • The broth is ready when the bones break apart easily.
    Paso 6
  7. Strain the broth

    • Strain the broth through a colander and fine sieve.
    • Discard the solids and keep the clear, nutrient-rich broth.
    Paso 7