Slow Cooker Chicken Bone Broth or Stock

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Slow Cooker Chicken Bone Broth or Stock | 31Daily.com

Making a Slow Cooker Chicken Bone Broth or Stock is more than a delicious and savory component to a meal. It’s an incredibly healthy ingredient to always have on hand. And it doesn’t get easier than with a slow cooker.

Difference Between Stock and Bone Broth

“Bone broth is essentially stock,” says New York chef Marco Canora. “The confusion comes from the traditional definition for stock, which is more viscous due to the collagen that seeps out of joints and bones during long-term cooking, and broth, which is thinner and is made with more actual meat (versus meat-stripped bones used for stock). The confusion comes from the fact that the current trend uses the word “broth” even though bone broth is essentially stock.”

Health Benefits of Chicken Stock

Just as mom always said, chicken stock is incredibly healthy. It contains “nutrients, as well as collagen, marrow, amino acids and minerals. These may protect the digestive tract, improve sleep and support joint health. Additionally, adding vegetables and herbs to either stock or broth can increase the vitamin and mineral content and release beneficial aromatic plant compounds.”

For example, parsley, oregano, and thyme “are all sources of antioxidants that are commonly used in stock and broth. And certain cooking methods, including simmering, actually increase their antioxidant capacity.”

Slow Cooker Chicken Bone Broth or Stock | 31Daily.com

How Long can Homemade Broth Be Stored in the Refrigerator?

Although there is varied advice on this subject, most professional chefs and the FDA say “for safe food handling, soup broth should only be held refrigerated for up to three to four days.”

For longer shelf life, homemade broth can be frozen for 1 to 2 months.

How to Freeze Homemade Broth

From the food editors at Southern Living:

1. Cool. Refrigerators and freezers cannot cool soups quickly enough to be food safe. Speed up the cooling process by placing the pot of soup in a bath of ice water in the sink. Stir soup often to help release the heat.

2. Package. Label and date gallon- or quart-size zip-top plastic freezer bags, place in a bowl, and cuff the bag over the edge. Ladle soup into each bag, then let out any excess air and seal.

3. Freeze. Lay bags flat in a single layer in the freezer; when frozen, stack bags to save space.

Slow Cooker Chicken Bone Broth or Stock | 31Daily.com

Slow Cooking Stock

What I love about using my slow cooker for making chicken stock is that it’s completely self-contained. It frees up my stove for other uses. And… while the slow cooker makes its magic on the kitchen counter, it’s bathing my home with the most delicious aroma… ever. That’s comfort food at its best.

Slow Cooker Chicken Bone Broth or Stock | 31Daily.com

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Slow Cooker Chicken Bone Broth or Stock

Slow Cooker Chicken Bone Broth or Stock | 31Daily.com

Making a Slow Cooker Chicken Bone Broth or Stock is more than a delicious and savory component to a meal. It’s an incredibly healthy ingredient to always have on hand. And it doesn’t get easier than with a slow cooker.

  • Author: Stephanie Wilson
  • Prep Time: 5 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 5 minutes
  • Yield: 9 to 10 cups
  • Category: Soup
  • Method: Slow Cooker

Ingredients

3-4 lbs of mixed chicken bones
2 medium carrots
3 celery stalks
2 medium onions, halved
4 cloves garlic, with skin on
1 bay leaf
small bunch of fresh thyme leaves (parsley, rosemary if available)
salt and pepper to taste
10-12 cups water

Instructions

Preheat your oven to 400°F. Place chicken bones on a baking sheet and roast for 20 minutes (if frozen or uncooked).

Meanwhile, chop the carrots, celery, and onions and place them in the bottom of the slow cooker. Add the garlic cloves, bay leaf, and fresh herbs. Season with salt and pepper to taste. Lay the bones over the vegetables in the slow cooker; add water to cover, about 10 to 12 cups in a 6-quart slow cooker, or until the water is filled to within an inch of the top.

Set the slow cooker on low, cover and cook for 6 to 8 hours, or until the broth has reached a beautiful golden color.

Remove the larger pieces of bones and vegetables with a slotted spoon; discard. Then strain the broth in the slow cooker with a fine meshed sieve or strainer lined with cheesecloth.

Transfer the bone broth into jars and refrigerate immediately. As the broth cools, any fat will float to the surface and can be removed before use.

Keywords: bone broth, chicken stock, slow cooker chicken stock

Slow Cooker Chicken Bone Broth or Stock | 31Daily.com

Written by 

Stephanie Wilson is an author, blogger, publisher, and former television news writer and producer. She lives in the Puget Sound area with her family.

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