Slow Cooker Rotisserie Chicken Broth
Like many people, we spend a lot of time thinking about how to avoid food waste. One of the best ways, of course, is to use up every bit of the food you buy. This recipe is inspired by that simple yet sometimes challenging ideal — and our love of rotisserie chicken, our slow cooker and homemade broth.
Traditionally, you’d roast the chicken bones before making stock out of them. Roasting the bones extracts and caramelizes the marrow in the bones, which will give the stock more body and richness. Rotisserie chickens are perfect for making stock because that work has already been done for you.
Similarly, making broth usually involves putting a pot on the back of the stove and letting it gently simmer for hours. This is the slow cooker’s super power: All you have to do is dump in the chicken bones, aromatics and broth, close the lid, and set it for 8 to 10 hours — the longer the better, really, because you want to get all the collagen and minerals (read: tasty goodness) out of the bones. When it’s done, you’ll have a rich, savory broth you can use in all kinds of dishes, from soups to gravy and beans to grains.
Slow cooker broth is so easy and hands-free, you may find yourself making broth all the time. And the great thing is, broth not only gives your rotisserie chicken bones a second life, but also uses up leftover vegetables and herbs.
Preparation time: 10 minutes
Cook time: 8 to 10 hours
Bones from 1 L&B rotisserie chicken
1 cup onion, chopped
½ cup carrot, chopped
½ cup celery, chopped
¼ cup parsley stems, chopped
1 bay leaf
½ teaspoon dried thyme
1 32-ounce carton low-sodium organic chicken broth
2 cups water
- 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.
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy — and help you live a balanced life. If you love it, check out the entire Nourish collection!