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The Bush Gourmand

Slow Cooked Chicken Broth

Use left over cooked chicken carcass and bones to make a super delicious broth or a stock base for soups and sauces.
Print Recipe
Course: Soup Base TM6 only
Cuisine: Australian
Ingredients Method Notes

Ingredients
  

  • 1 cooked chicken carcass plus wing bones and drumstick bones any juices left over
  • Or use 4 or 5 large chicken wings
  • 2 carrots chopped roughly
  • 2 sticks celery chopped roughly
  • 1 onion chopped roughly
  • 2 cloves garlic
  • 1 bay leaf
  • 4 peppercorns
  • 1 Tbsp apple cider vinegar
  • 1200 - 1400 g water

Method
 

  1. Place Blade Cover over blades - high side over high blades and make sure it's clicked in properly.
  2. Add chicken, vegetables, garlic, peppercorns, vinegar and bay leaf plus enough water to cover everything, ensuring the bowl isn't too full, at least 10cm below the rim.
  3. Choose slow cooker mode, 80c for between 4 and 8 hours. I like to cook all day or all night, so prefer 8 hours.
  4. Strain through a sieve into a large bowl and discard bones and vegetables.
  5. Once cool, broth can be placed in ziploack bags and frozen.
  6. It will keep for up to 4 days in the fridge. Bring back to the boil to use.

Notes

Use to make soup, sauces and gravies. Also as a liquid stock base for casseroles and stews.
Reduce further if desired.