Slow Cooked Chicken Broth
Author: 
Recipe type: Soup Base TM6 only
: Australian
 
Use left over cooked chicken carcass and bones to make a super delicious broth or a stock base for soups and sauces.
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 - 1400g 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.
Recipe by ThermoGourmand at https://thermogourmand.com.au/index.php/2021/05/08/slow-cooked-chicken-broth/