A great way to make sure nothing goes to waste! Whenever you cook a chicken, save the carcass. Also, use up any leftover veggies in the fridge. Throw in celery leaves, carrot shavings and tops, onion ends, etc–things that would normally get thrown in the trash get used in this recipe.
Use the chicken broth in soups and stews. Make your brown rice or beans with it instead of water. It will boost the flavor of your foods as well as increase the nutritional content.
- 1 chicken carcass or leftover chicken bones
- 1 onion, quartered*
- any leftover veggies or vegetable scraps you have on hand*
- 1 tablespoon of apple cider vinegar (optional, increases the nutritional content of the final product by helping the minerals leach out of the bones)
Place all ingredients in a slow cooker. Fill with as much water as you can, until it’s about an inch or two from the top of the slow cooker. Turn slow cooker on low and let it cook 12-24 hours without removing the lid.
Allow to cool. Using a large pot and a colander, strain the contents. Throw away the bones and vegetables and pour the cooled broth into mason jars or plastic freezer bags. If using bags, label with the amount of broth in each bag. Once broth is cooled completely (I put it in the fridge overnight), transfer it to the freezer and use it as needed.