1whole soup chickenor skin + carcass of 2-3 roasted chicken
1onion
1garlic head*
1carrot
1celery stalk
2bay leaves
1star anise
1tablespoonsalt
½teaspoonwhole black peppercorns
small bunch parsley
~3quartswater
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Instructions
Place whole chicken or skins carcasses in a 6 quart slow cooker. If using a whole chicken, you may have to cut it up to make it fit in the slow cooker.
Cut the whole onion, including skin into a few pieces. Cut the garlic head (including skin) in half. Cut carrot and celery unpeeled into chunks. Add all vegetables to the slow cooker.
Add bay leaves, star anise, salt, peppercorns and parsley. Fill the slow cooker with water to the top. Depending on whether you use a whole chicken or only bones this will be 3-5 quarts.
Turn to low and cook for 10-12 hours.
Using a slotted spoon, lift out chicken and vegetables. Then pour the broth through a strainer lined with cheesecloth.
If you want to remove the fat, chill the broth and skim off the fat as it solidifies on top.
Store in fridge for up to 4 days, or freeze in plastic containers or bags for several months.
Notes
*For a less pronounced garlic flavor use only 2-4 cloves cut in half.
Keyword Slow Cooker Chicken Broth
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