Slow-Cooker Chicken Broth with Herbs and Garlic
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.
Ingredients
1 (3 to 4 lb.) whole chicken, pasture-raised or organic, if possible
2 Tbsp. apple cider vinegar
1 head garlic, peeled and chopped
2 to 3 sprigs fresh rosemary
5 to 6 springs fresh thyme
2 to 3 sprigs fresh sage
2 tsp. sea salt
3 to 4 quarts filtered water (depending on size of slow cooker)
Directions
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.
Suggestions
This broth is made using a whole chicken. Alternatively, you can use chicken legs or even the carcass from a cooked chicken. After preparing the broth, you can pick out the meat and skin to use in soups, stir fry or salads.
This broth can be made with beef, lamb or turkey as well as chicken, and you can try out various combinations of herbs and seasonings. Experiment to find your favorite.
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