Chicken Broth – Heal Something Good

Chicken Broth

Slow roast a salt and peppered chicken in the slow cooker for one hour on high, then four hours on low. Turn it every hour or so from front to back. Add an onion or garlic in there if you wish. Add mushrooms for deeper flavor.
Pull the meat off the bones and reserve for other use, along with onion, garlic, and mushrooms. (Dinner!)
Place the bones (include little to no skin) in a large pot on the stove.
Add all drippings from the slow cooker.
Add carrots, celery and parsley (and green stems, if you have them!)
Cover with filtered water and bring to a boil.
Boil for 2 hours, adding water as needed to make sure all is covered.
Let cool then strain into glass jar(s).
Refrigerate and once chilled, remove any layer of chicken fat.
What’s left is the awesome broth and can be frozen in ice cube trays for later, but mostly we just warm it up and drink it over the next few days or make chicken soup.