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Light Chicken Broth

Homemade broth is preservative free, economical, and allows you to control how much sodium you use. It isn’t as much of a chore as you might think when using a slow cooker (Crock Pot). Just combine the ingredients in the morning and let it simmer on low the whole day. If time allows, make it a day ahead and refrigerate overnight so that you can easily skim the fat from the top.

Many stores sell meaty backs and other bones for a fraction of the cost of a whole chicken. If you don’t see them, ask the butcher to put some aside for you. Chicken wings can also be used.

Refrigerate until ready to use or eat. Freeze unused broth in quart containers for later use.

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Ingredients
Instructions

Just combine and step away! It doesn’t get any easier than that.

Ingredients

Makes 3 quarts.

3 pounds meaty chicken bones
and/or wings
1 onion, quartered
1 garlic clove, smashed
1 to 2 tablespoons salt
5 black peppercorns
3 quarts water
Freshly ground black pepper

Instructions

In a slow cooker, combine the bones, onion, garlic, 1 tablespoon of the salt, andpeppercorns. Add the water to cover.

Cook on low for 8 to 10 hours or high for 4 to 5, or until you can smell a rich cooked poultry aroma. Set aside to cool.

Place a large strainer in a large bowl and carefully transfer the contents of the pot to the strainer, pushing down with a spoon to extract all the liquid. Discard the solids.

Season with additional salt and pepper.

If time allows, refrigerate to let the fat rise to the top and skim before using.

Per serving

Calories: 15
Fat: 1 g
Saturated fat: 0 g
Cholesterol: 5 mg
Sodium: 500 mg
Carbohydrate: 0 g
Dietary fiber: 0 g
Sugars: 0 g
Protein: 2 g
Calcium: 9 mg
Potassium: 15 mg

Excerpted from

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Light Chicken Broth

Ingredients

Instructions

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