Description
Easy slow cooked chicken broth with a few ingredients to bring out the depth of the flavor and nutrients.Â
Ingredients
Units
Scale
- 3 pounds chicken thighs/wings, bone-in and skin on
- 1 medium onion, coarsely chopped
- 1 ounce fresh ginger, sliced
- 1 teaspoon sea salt
- 2 bay leaves
- 3 quarts water
Instructions
- Rinse chicken thoroughly and place them at the bottom of a 6-quart slow cooker.
- Add onion, ginger, sea salt, and bay leaves into the slow cooker and pour water over all ingredients.
- Cover and cook on low for 8-9 hours or on high for 4-5 hours until the broth is intensely flavored.
- Let the broth settle for 5 minutes, and remove as much fat as possible from the surface using a large spoon.
- Discard the solids and strain the broth through a fine-mesh strainer into a large container. Enjoy and refrigerate or freeze the leftovers for later.
Notes
- I used one teaspoon of salt in this recipe for some flavor. You can cook the broth without salt and add it later when ready to use.
- You may save the chicken for shredded chicken. To do so, remove the skin and bones, and tear up the chicken meat using your hands or two forks.