{"id":1949,"date":"2021-05-08T14:27:54","date_gmt":"2021-05-08T14:27:54","guid":{"rendered":"http:\/\/bushgourmand.com.au\/?p=1949"},"modified":"2026-05-05T13:04:40","modified_gmt":"2026-05-05T05:04:40","slug":"slow-cooked-chicken-broth","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2021\/05\/08\/slow-cooked-chicken-broth\/","title":{"rendered":"Slow Cooked Chicken Broth"},"content":{"rendered":"

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There’s nothing like home made chicken broth, that healer of all things. Whenever I have a roast chicken, I save the carcass and bones to make broth or stock.
I normally make mine on the gas stove – with two flame reducers under the burner to keep the pan really low. I don’t like leaving it, so make sure I’m going to be home all day.<\/p>\n

Today, I thought I’d try slow cooking in the TM6 with the Blade Cover. I couldn’t find a recipe on Cookidoo for chicken broth, so created my own. I used some of it to make a yummy gravy to go with my roast chicken dinner tonight.<\/p>\n

Since this recipe uses the Slow Cooker mode, it is only designed for the TM5 and TM6. The bowl is very full.<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Slow Cooked Chicken Broth<\/h2>\n
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Use left over cooked chicken carcass and bones to make a super delicious broth or a stock base for soups and sauces.<\/div>\n
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Course: <\/span>Soup Base TM6 only<\/span><\/div><\/div>
Cuisine: <\/span>Australian<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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