Whole Slow Cooker Chicken and Bone Broth
A chicken bone broth recipe done with a whole chicken which gives you a good amount of broth and chicken meat to strip and use in other recipes.
Servings 10 cups
Ingredients
- 1 whole chicken
- 1/4 cup apple cider vinegar
- 1 tsp whole black peppercorns
- 1 1/2 tbsp rock salt
- 1 large carrot, roughly chopped
- 2 celery sticks, roughly chopped
- 1 leek or onion, roughly chopped
- 2 bay leaves
Instructions
- Wash chicken very well with cold running water. Place chicken in cooker and fill with cold water until chicken is just covered. Add apple cider vinegar and let sit for at least 20 minutes. Add remaining ingredients and cover firmly with the lid. Set to low and cook for 24 hours on slow cook or pressure cook 2 hours.
- Once done skim large vegetables off the top. Remove chicken very carefully as it will fall apart, bones included! Strip the meat off the chicken carefully and discard the bones. They should easily crush between your fingers. Divide chicken into two portions in large zip lock bags and fridge or freeze for future recipes.
- Take out as many vegetables and big bits as you can with a slotted spoon or similar. Strain the broth through a sieve or if you want to make sure there are no ‘bits’ at all, strain through cheese cloth into a large bowl or similar. Chill either in fridge or freezer.
- The fat will settle and set on top and if you’ve done well your broth will take on the consistency of jelly. Skim the fat off the top. Divide the broth into containers (I divide into 1 cup portions) and freeze for use in future recipes or for drinking.
Notes
For this nutritional info will vary based on the size of your chicken, the amount of water added etc. But for bone broth the carb count should be close to zero. For the chicken itself you can use regular nutritional info for the chicken meat.