Slow Cooker Rotisserie Chicken Broth
Servings:*
4 servingsIngredients
- Bones from 1 L&B rotisserie chicken
- 1 cup onion, chopped
- 1/2 cup carrot, chopped
- 1/2 cup celery, chopped
- 1/4 cup parsley stems, chopped
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 32-ounce carton low-sodium organic chicken broth
- 2 cups water
Directions
-
In a slow cooker, combine the chicken bones, skin and juices with the remaining ingredients.
-
Set the slow cooker to “low” and cook for 8 to 10 hours.
-
Turn off the slow cooker and set a strainer over a large bowl. Use tongs to transfer the bones and vegetables to the strainer.
-
When only small pieces remain, pour the stock through the strainer and into the bowl. If you’d like a clear stock, clean your strainer, line it with cheesecloth and strain the stock again.
-
Enjoy the warm broth immediately — or use it in your favorite soup recipe. Broth will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to one month.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.