Saturday, February 13, 2010

Recipe: Homemade Chicken Broth (Slow Cooker)

Once a month on the weekend is usually when I make my chicken broth.  I use quite a bit of it in my cooking, so it's worth my while to make-up a huge batch to freeze and store. 

We have roast chicken at least once a month, either from the grocery store already made, or for a Sunday dinner.  When we're done our feast, I throw the bones and whatever meat is left in our slow cooker, add some carrots, celery, onion (all sliced very big), add some Montreal Chicken spice, fill it with water, cover and turn it on low until the morning.

In the morning I put a huge pot in the sink, place our colander over top, then pour the whole slow cooker pot into this.  After it's strained I remove all the chicken meat from the colander and save it in ziploc bags, then place them in the freezer for chicken soup later and throw out the left over bones and veggies.  The broth in the pot is then saved and frozen as well.  Done!  Now I have enough broth for the month for all my cooking needs.

Enjoy!  Sarah

But of course, before I feel too accomplised I must remember this story ;o)

From "Classics to Grow On - Aesop's Fabels"
1964 Parents' Magazine Enterprises, Inc.


  1. Oh I do like that chicken story and the lovely chicken stock making tips too!

    I'll have to see if I can find some Montreal Chicken spice!

    HUGS and thanks!

  2. What a good tip, and a good chicken story! :) I use Montreal Chicken Spice too on my roasted chicken. I'll bet it's good in the broth!

  3. We do this as well and its so worth it. I've got a freezer full. Smells good too. :)

  4. Looks like a good, easy way to do it!


Thank you for visiting my site :)
I appreciate you stopping by!
If you make any of these recipes, please link back your results.

Related Posts with Thumbnails