My love of my slow cooker is well documented, and often this chicken broth is blipping away in it. I made the broth through out the year, by saving the bones from a roast chicken or two. It is a simple and economical way to stretch out a roast chicken across multiple meals. If you haven't recently had a roast chook, good supermarkets and butchers will sell you a bag of chicken frames for a few dollars. This broth freezes well, allowing you portion it out as needed.
Below is the basic recipe. I regularly add to this foundation, depending what I need the broth for. A knob of ginger, some lemongrass and a star anise adds an Asian spin. Handfuls of thyme, parsley and sage add a beautiful depth of herby flavour.
Ingredients
- 2 x chicken carcasses
- 1 x brown onion
- 6 x garlic cloves
- 1 x lemon
- 3 litres water
Notes
Freeze your leftover chicken frames from a roast in a container in the freezer. Continually add to it and eventually you will have enough to make broth.
