Recipe: Crock-Pot Chicken Broth
2012
With the beginning of Fall there is a lot more soups and stews being made in our home. Not only is chicken broth delicious, it’s one of the most nourishing foods as well. This recipe for homemade crock-pot chicken stock is easy. It’s also a great way to stock up so that you always have some on hand.
Why is homemade chicken broth so good?
Here are just a few of the facts on why you should be including a lot of homemade fish, beef, or chicken broths in your diet:
- Chicken broth contains minerals in a form the body can absorb easily such as: calcium, magnesium, phosphorus, silicon, sulphur and other trace minerals.
- Chicken broth contains the broken down material from cartilage and tendons–that include things like chondroitin sulphates and glucosamine. The kind of things found in expensive supplements for arthritis and joint pain.
- While not a complete protein, gelatin serves as a “protein sparer”…meaning it helps the body better utilize the complete proteins that are taken in. This is why chicken broth is essential for those who choose or cannot eat a lot of animal proteins.
- Chicken broth supports the immune system by promoting the assimilation of vitamins and minerals. Yep, chicken soup really is good for the common cold!
- Chicken broth is gentle on the digestive system and very healing. It has been used to successfully treat gastro-intestinal disorders including hyper-acidity, colitis, Crohn’s disease, and infant diarrhea.
Of course, homemade chicken broth or stock is often very different from what you buy at the store. Many food industries cut corners and produce an inferior stock… often from animals who are treated poorly and are sick.
Why you should make your own crock-pot chicken broth
Three simple reasons:
1. It’s nourishing. I can always see a difference in my skin, energy, and intestinal wellness when I’m consuming a lot of homemade chicken broth.
2. It’s way cheaper than buying organic chicken broth. I was a bit taken back when I first started buying organic free-range chickens. They are so much more expensive than what I was used to buying. But once I started actually using the whole animal and making chicken broth from the bones and organs, I was amazed at how much money I was actually saving (and how much more nourishment I was getting for my buck)!
3. It’s so easy to make! So here’s the recipe. What’s stopping you? Absolutely nothing.
Nourishing Crock-Pot Chicken Broth
Ingredients:
1 whole pastured chicken (or the frame of a roasted chicken)
1 bag of giblets
3 stalks of celery
2 bay leaves
1 organic onion, cut in half
2 Tbs apple cider vinegar
filtered water
(I leave salt out because it can interfere with the mineral absorption. Just remember to add salt to your recipes as this is a salt-free broth.)
Directions:
1. Place chicken or frame, giblets, celery, bay leaves, and onion in large crock pot. Fill with filtered water, leaving 1 inch at the top. Add in vinegar. Let sit at room temperature for 1 hour. (This helps the ACV pull minerals from the bones).
2. Allow the stock to cook for 24 hours on low heat. (Check at 12 hours to make sure water level is still good. Add more water if needed.) If using a whole chicken, you can remove the meat at this point and store for uses in soups, tacos, etc. (The meat is so tender. I just use some tongs and pull it right off the bones).
3. Remove no more than half of the liquid. Strain. Use right away or store. (Chicken stock freezes really well!)
4. Add more filtered water. Repeat step 3: adding water (as needed) every 12 hours, and taking out stock ever 24. You can repeat this for 3 – 5 days. You want a nice rich caramel color. Good broth will become gelatin-like once cooled.
Note: When freezing stock, be sure to leave space in your container for expansion. If using glass, make sure to cool before putting in freezer to keep glass from breaking. You can also freeze stock in ice cube trays… they are the perfect size for making sauces!
Now that you have stock… check out some yummy soup recipes!
References:
http://www.westonaprice.org/food-features/broth-is-beautiful
http://upperdelaware-wapf.org/wp-content/uploads/2012/02/broth_basics-upperdelaware.pdf
http://curezone.com/blogs/fm.asp?i=1490352
This post is part of Monday Mania, Sweet Sharing Monday, Natural Living Monday, Scratch Cookin’ Tuesday, Fat Tuesday, Clever Chicks, Make Your Own Monday, Whole Foods Wednesday, Healthy 2Day Wednesday, Frugal Days Sustainable Ways, Real Food Wednesday, Living Green Tuesday, Wednesday Fresh Foods, Tastetastic Thursday, Creative Juice Thursday, The Mommy Club, Eat Make Grow, Fill Those Jars Friday,Freaky Friday, Keep it Real Thursday, Fight Back Friday, Simply Natural Saturdays, Simple Lives Thursday, Kitchen Fun and Crafty Friday, and Sunday School.
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Do you have a recipe for beef stock? I am getting my first “half cow” (grassfed organic beef) on Friday and I requested the marrow bones as well. I tried making stock once before but it didn’t turn out well… need an infallible recipe.
Also, what is the difference between “stock” and “broth”? are they interchangeable?
One last comment… I love ramen noodles but refuse to use the seasoning packet because it is laced with MSG, so what I do is boil some organic broth and then put the noodles in… however, that makes a 25 cent meal turn into a $3 meal because the organic broth is so expensive, so this would be great to be able to do this with my beef marrow bones. Thank you!
Hi Rebecca!
This is the recipe I use for beef stock: http://ournourishingroots.com/real-food-101-how-to-make-beef-stock/ Hopefully it will work for you!
Technically speaking, broth is made by using the meat to get the flavor and stock uses the bones. But if you’re talking about homemade… it’s usually use interchangeably.
Good luck withe beef broth!
What a smart idea to make it in the crock pot!
I can’t help but notice the bottle of Braggs ACV and wanted to mention that you can very easily make your own ACV from now on using only what is left in that bottle! Here are my DIY instructions; it’s simple and economical: http://www.the-chicken-chick.com/2012/07/make-raw-apple-cider-vinegar-acv-with.html
Cheers!
Kathy
Awesome, Kathy! I will definitely look at that!
I make a crock pot full of stock every time I roast a chicken, and I pressure can it. I have a pantry shelf full of jars of chicken and beef stock, just ready and waiting for whenever I want them. But I never thought about taking out half of the stock and then continuing to add water and make MORE, will definitely be trying *that* with my next broiler! (I may need to buy a house with a bigger pantry)
I used to freeze them until I ran out of freezer space – my favorite trick was to put them in a muffin pan with silicon liners, freeze them, then pop them out and put them in a freezer bag. Each little “hockey puck” of stock is about 1/4 cup when I do it that way.
Look at you with all sorts of awesome tips! Thanks, Chandra!
Lots of great tips! Thanks for posting…I love homemade stock and I’m planning on making lots this winter. Especially after Thanksgiving, I get a good gallon from a turkey carcass.
Hello from livininthegreen.blogspot.com
Are you able to do this without the giblets? I get a roasted chicken each week and wonder if I can just do this with the carcass. Thanks! Please feel free to swing by my Tuesday Greens linky with any sustainable posts like this one. http://www.craftygardenmama.com
Yes! The giblets will add extra vitamins, but you can definitely do without.
Thanks for the link. I will check it out.
I’ve never thought of making my own. I’m definitely going to try it this fall!! Thanks so much.
Thanks, Vanessa! Hope you like it!
Thanks for these fun ideas!
Thanks, Aly!
Oh this looks so good! I think I will be doing this today!
Hope you like it!
I can’t wait to try making some of my own stock! Stopping by from Crystal & Comp. Hope to see you at True Aim.
Hope you like it!
I think I am going to miss out on canning this year entirely… we have been so busy. Thanks for the idea, perhaps next year.
This can be done anytime during the year. I don’t can mine, but freeze them (it’s where I have the most space currently.) It’s just a much better alternative to store bought stock or broth.
I need to do this. what a good idea and it sounds delicious!
Hope you like it! (And it *is* delicious.)
Not sure what I always do wrong, but my broth just NEVER gels like everyone talks about! I follow the recipes perfectly!
Hmmmm… are you using the stock right away or storing it in the fridge or freezer? I find mine doesn’t “gel” until it’s been in the fridge for a while.
Made some yesterday, so it’s been in the fridge for about 24 hours now. I even used beef bone marrow and the bones of an entire roasted chicken, so I’m sure it’s not a lack of bones!
Hmmmm… I wouldn’t worry to much about it. I get different consistencies of “gel” action from batch to batch. You are still getting lots of good stuff from it, I’m sure.
Gulp. You cook it on low for 3 or more days!!! Does bad bacteria not start brewing in there too?
I’m going to try it… maybe just for 3 days.
It’s still hot enough that it should kill any bacteria. I’ve never had a problem with it.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
agreed – crock pots are magical inventions
what a clever way to make broth – i usually do mine on the stove top but this is brilliant 
thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! I hope we’ll see you again this week with more amazing seasonal & real food posts. xo, kristy.
Thanks, Kristy!
Gotta love homemade stock!
Thanks for linking to Healthy 2day Wednesday. Hope to see you back this week!
Thanks for the recipe! I am excited to try it! Does the stock not get weaker as you remove half and add water for several days? My stock is never strong enough, but reading your recipe I get the impression that I’m just not boiling the carcass long enough.
In my experience it’s stayed nice and thick with a very golden hue for up to five days. Once it starts losing some color that’s when you know it’s time to stop.
Hi! I’m new to this chicken stock thing. I’m actually not even sure what to use it in! BUT! I am very into my crock pot. I just put a chicken in it today[my first whole chicken, thank you very much!
] I was curious about how I would store the stock if I didnt freeze it? Also…do you have any suggestions on what to use it in? I love to serve things that I can use as many of the ingredients as possible from scratch. Thank you so much!
It will store in the fridge for a while, but I don’t know how long (ours is never in there for more than a week tops). You could probably home can it as well… just be sure to follow normal sterilization practices.
As far as what you can use it for… lots of things! Soup is obviously a great choice. If you reduce stock it’s a great base for almost any type of sauce. If nothing else, use it instead of water to cook rice or pasta… it will give more nutrition to your dishes. Lots of people will just drink it straight (I do in the winter)… just be sure to add some salt (and herbs would be nice, too) or it’s a little bland.
Good luck!