Equipment
- Slow cooker
Ingredients
- 1 chicken carcass
- 3 carrots chopped big
- 3 celery sticks chopped big
- 2 red onions chopped big
- 1 garlic bulb top sliced off and left whole
- 1 fresh chilli
- 1 sprig of rosemary
- 1 handful of fresh coriander
- 1 thumb sized piece of ginger
- 2 tbsp apple cider vinegar
- 4 dried bay leaves
- enough water to cover the bones and veg
- 1 good pinch of salt and pepper
Instructions
- Add the juices from the roast chicken, along with the carcass and chicken skin to your slow cooker pot. Don't completely strip the chicken of all of its meat. leave a small amount on as this will add to the flavour of the finished broth.
- Next, add all of your vegetables, these can be roughly chopped and left in chunks. You can use whatever veggies you fancy. On this occasion I used the ones mentioned above, but I have also included courgette, leeks and tomatoes in the past. You don't need to be precise with amounts, just fit in what you can.
- Add the herbs, apple cider vinegar, ginger, bay leaves and season with salt and pepper.
- Add just enough boiling water that the bones and vegetables are covered.
- Set your slow cooker on low and leave for at least 12 hours. You can do longer if you wish. I usually leave ours overnight and it ends up being up to 18 hours sometimes. Again, you don't need to be precise with the timing.
- The next morning, switch off your slow cooker and remove the lid. Allow the broth to completely cool before handling.
- Remove the bigger chunks of vegetables and bones. Once you have removed as much as you can, place a sieve over a large bowl and tip the remaining liquid into the sieve. This will remove any smaller bones that you may have missed.
- The remaining liquid in the bowl is your bone broth.Store in an airtight container in the fridge for up to 5 days.Heat up and drink like you would a coffee, or use in dishes such as ramen.
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