Slow-Cooker Chicken Broth with Herbs and Garlic
By Laura Poe - Fall 2018 Issue
Bone broth is cooked for a very long time, which causes the broth to be rich in collagen. It can be made with beef, lamb or turkey as well as chicken, so experiment to find your favorite.
Recipe Detail Serves: 16 15 minutes Prep Time, 18-24 hours Cook Time
Place the whole, uncooked chicken in a slow cooker. Add vinegar, garlic, fresh herbs and salt. Add water until completely covered, about 1 gallon. Cover and cook on low for 18 to 24 hours.
Strain the broth and transfer to glass jars. (Reserve the cooked chicken for another use (see Suggestions); discard herbs.) Let cool slightly then transfer to the refrigerator, where it will keep for up to 1 week. To keep for longer periods, you can pressure-can broth using a trusted source like Ball or the National Center for Home Food Preservation.
To serve, heat the broth and sip, adding a touch of freshly ground black pepper, or use it to make soups or braise vegetables.