Stocks and broths are one of the most nourishing foods we can have in our whole food kitchen. As broths are so wonderful for gut healing, I have a pot on the go at least once a week. Making your own broth is inexpensive, easy and delicious…let me show you how easy it can be with my 24 hour slow cooker chicken broth.
On advice from our naturopath, we have adopted a new eating plan.
We have always known our gut health was compromised, but some recent tests showing we all have parasites to contend with has encouraged us to tighten our dietary belts and get serious about healing.
We are following the Full Gaps Diet to build up our gut health and hopefully put us in the best position possible to fight these parasites.
It has only been a few weeks but I have learnt so much already. We are embracing a new approach to food with a big focus on vegetables, fruits, good quality meat, eggs, nuts and seeds and avoiding things like grains and dairy and any kind of sugar besides the odd bit of raw honey.
Bone broths are an essential part of the Gaps Diet and so the slow cooker has been employed to do all the hard work for me. We have set up a broth station in the garage because the smell of something constantly cooking was a bit overwhelming!
TIP: To make sure my kids are getting their daily dose of broth, I use it to make soup which I serve them as an entree. It sounds fussy but it’s such a good way for them to get in their broth and vegetables while they are hungry and eager to eat!
How to make 24 hour slow cooker chicken broth
I like to use a whole organic chicken to make my 24 hour slow cooker chicken broth. Sometimes I will roast the chicken first, take most of the meat off the bird to use for family meals and then use the carcass for the stock. Other times, I (get my husband to) cut the chicken into eight to ten pieces to bake and use the raw carcass for my broth. You can also pop the whole bird in, then use the boiled meat for soups, salads or to pop in the kids lunch boxes.
So…it’s this simple…
- Remove all of the meat from your roast chicken, then put whatever is remaining in the slow cooker. For a stronger broth, you can use two carcasses. Sometimes, I will pop them in the freezer until ready to use.
- Add whatever veggies you have to the slow cooker with the chicken carcass. I like to use an onion cut in half, two carrots, sliced in half lengthways, a few stalks of celery, a bay leaf and a few peppercorns. I don’t add salt to my broth, you can do that later when you are using it for a recipe you want to make.
- Top the slow cooker up with filtered water so the carcass is covered.
- Add a good slug of apple cider vinegar (about 2-3 tablespoons). This helps release more of the minerals from the bones.
- Pop on the lid and turn the slow cooker to the low setting.
- Allow to slowly cook for 12-24 hours.
- Drain the stock. If you tip your stock into a colander in the sink, MAKE SURE YOU HAVE A BOWL UNDERNEATH SO THE WHOLE LOT DOESN’T GO STRAIGHT DOWN THE SINK! I learnt this the hard way! I use a ladle to ladle out the liquid through a sieve into a jug, then transfer from the jug into large containers.
- Store in the fridge for up to three days or in the freezer for up to three months.
Sometimes I freeze my stock in silicon muffin moulds. Once frozen, I pop them out and store in snap lock bags in the freezer. This makes a handy sized stock bomb to slip into stews, casseroles and things like bolognese sauce.
How to use your 24 hour slow cooker chicken stock
- As a base for soups
- To add nutrition to stews, casseroles and pasta sauces
- To simmer your veggies in
- To make gravy or sauces
- To drink, warmed up, from a cup with a little sprinkle of sea salt over the top
For more information about making great stocks and broths, listen to the Quirky Cooking Podcast HERE.
If you have any great recipes or inspiring ways to get the most from your broth, I’d love to hear about them in the comments below.
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