CROCKPOT CHICKEN BROTH
Yield: 1 Gallon
Onion, large dice 1 cup
Carrots, large dice ½ cup
Celery, large dice ½ cup
Whole Chicken 1 each (approx. 3-4 lbs)
Bay leaf 1 ea
Black Peppercorns 8 ea
Garlic 2 cloves
Thyme 2 sprigs fresh (sub. 1 tsp dry)
Water as needed
Salt as needed
- Place all of the ingredients (except the salt) into a large crockpot and cover with water. Cover with the lid.
- Place the crockpot either on medium, or a 4 to 6-hour cycle and cook.
- Once the cycle has ended or the chicken is cooked and tender: remove the chicken and use the meat either for chicken soup, pulled chicken, chicken salad, or any number of other dishes.
- Strain the liquid and allow the broth to cool. Season with salt, if desired. Keep in the refrigerator once cooled for up to seven days, or freeze.