Recipe: Crock-Pot Chicken Broth

Recipe: Crock-Pot Chicken Broth

With the beginning of Fall there is a lot more soups and stews being made in our home. Not only is chicken broth delicious, it’s one of the most nourishing foods as well. This recipe for homemade crock-pot chicken stock is easy. It’s also a great way to stock up so that you always have some on hand.

Why is homemade chicken broth so good?

Here are just a few of the facts on why you should be including a lot of homemade fish, beef, or chicken broths in your diet:

  • Chicken broth contains minerals in a form the body can absorb easily such as: calcium, magnesium, phosphorus, silicon, sulphur and other trace minerals.
  • Chicken broth contains the broken down material from cartilage and tendons–that include things like chondroitin sulphates and glucosamine. The kind of things found in expensive supplements for arthritis and joint pain.
  • While not a complete protein, gelatin serves as a “protein sparer”…meaning it helps the body better utilize the complete proteins that are taken in. This is why chicken broth is essential for those who choose or cannot eat a lot of animal proteins. (Read about all the benefits of gelatin here.)
  • Chicken broth supports the immune system by promoting the assimilation of vitamins and minerals. Yep, chicken soup really is good for the common cold!
  • Chicken broth is gentle on the digestive system and very healing. It has been used to successfully treat gastro-intestinal disorders including hyper-acidity, colitis, Crohn’s disease, and infant diarrhea.

Of course, homemade chicken broth or stock is often very different from what you buy at the store. Many food industries cut corners and produce an inferior stock… often from animals who are treated poorly and are sick.

Why you should make your own crock-pot chicken broth

Three simple reasons:

1. It’s nourishing. I can always see a difference in my skin, energy, and intestinal wellness when I’m consuming a lot of homemade chicken broth.

2. It’s way cheaper than buying organic chicken broth. I was a bit taken back when I first started buying organic free-range chickens. They are so much more expensive than what I was used to buying. But once I started actually using the whole animal and making chicken broth from the bones and organs, I was amazed at how much money I was actually saving (and how much more nourishment I was getting for my buck)!

3. It’s so easy to make! So here’s the recipe. What’s stopping you? Absolutely nothing.

Now that you have stock… check out some yummy soup recipes!

 

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References:
http://www.westonaprice.org/health-topics/broth-is-beautiful/
http://upperdelaware-wapf.org/wp-content/uploads/2012/02/broth_basics-upperdelaware.pdf
http://curezone.com/blogs/fm.asp?i=1490352

 

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About the author

Hi! I'm and I’m passionate about healthy living: feeling nourished, having energy, getting good sleep, and feeling strong. I believe healthy living does not have to be complicated or stressful. I’m a Registered Somatic Movement Therapist (RSMT) and a Certified Laban/Bartenieff Movement Analyst (CLMA). I’m also an avid researcher and love to read about nutrition, the body, and toxic-free living. Learn more.

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57 comments

  1. Rebecca

    Do you have a recipe for beef stock? I am getting my first “half cow” (grassfed organic beef) on Friday and I requested the marrow bones as well. I tried making stock once before but it didn’t turn out well… need an infallible recipe.

    Also, what is the difference between “stock” and “broth”? are they interchangeable?

    One last comment… I love ramen noodles but refuse to use the seasoning packet because it is laced with MSG, so what I do is boil some organic broth and then put the noodles in… however, that makes a 25 cent meal turn into a $3 meal because the organic broth is so expensive, so this would be great to be able to do this with my beef marrow bones. Thank you!

  2. Chandra

    I make a crock pot full of stock every time I roast a chicken, and I pressure can it. I have a pantry shelf full of jars of chicken and beef stock, just ready and waiting for whenever I want them. But I never thought about taking out half of the stock and then continuing to add water and make MORE, will definitely be trying *that* with my next broiler! (I may need to buy a house with a bigger pantry)

    I used to freeze them until I ran out of freezer space – my favorite trick was to put them in a muffin pan with silicon liners, freeze them, then pop them out and put them in a freezer bag. Each little “hockey puck” of stock is about 1/4 cup when I do it that way.

  3. Nancy Roberts

    Lots of great tips! Thanks for posting…I love homemade stock and I’m planning on making lots this winter. Especially after Thanksgiving, I get a good gallon from a turkey carcass.

    Hello from livininthegreen.blogspot.com


    1. Post author
      robin

      Yes! The giblets will add extra vitamins, but you can definitely do without. :)

      Thanks for the link. I will check it out.

  4. Vanessa Barker

    I’ve never thought of making my own. I’m definitely going to try it this fall!! Thanks so much.

  5. Gina

    I think I am going to miss out on canning this year entirely… we have been so busy. Thanks for the idea, perhaps next year. :)


    1. Post author
      robin

      This can be done anytime during the year. I don’t can mine, but freeze them (it’s where I have the most space currently.) It’s just a much better alternative to store bought stock or broth.


    1. Post author
      robin

      Hmmmm… are you using the stock right away or storing it in the fridge or freezer? I find mine doesn’t “gel” until it’s been in the fridge for a while.

      1. Amanda

        Made some yesterday, so it’s been in the fridge for about 24 hours now. I even used beef bone marrow and the bones of an entire roasted chicken, so I’m sure it’s not a lack of bones!


        1. Post author
          robin

          Hmmmm… I wouldn’t worry to much about it. I get different consistencies of “gel” action from batch to batch. You are still getting lots of good stuff from it, I’m sure. :)

  6. Missy

    Gulp. You cook it on low for 3 or more days!!! Does bad bacteria not start brewing in there too?

    I’m going to try it… maybe just for 3 days. :)


    1. Post author
      robin

      It’s still hot enough that it should kill any bacteria. I’ve never had a problem with it. :)

  7. kristy @ gastronomical sovereignty

    agreed – crock pots are magical inventions :) what a clever way to make broth – i usually do mine on the stove top but this is brilliant :)

    thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! I hope we’ll see you again this week with more amazing seasonal & real food posts. xo, kristy.

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  9. Rachel Le

    Thanks for the recipe! I am excited to try it! Does the stock not get weaker as you remove half and add water for several days? My stock is never strong enough, but reading your recipe I get the impression that I’m just not boiling the carcass long enough.


    1. Post author
      robin

      In my experience it’s stayed nice and thick with a very golden hue for up to five days. Once it starts losing some color that’s when you know it’s time to stop. :)

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  13. Kassie

    Hi! I’m new to this chicken stock thing. I’m actually not even sure what to use it in! BUT! I am very into my crock pot. I just put a chicken in it today[my first whole chicken, thank you very much! 😉 ] I was curious about how I would store the stock if I didnt freeze it? Also…do you have any suggestions on what to use it in? I love to serve things that I can use as many of the ingredients as possible from scratch. Thank you so much!


    1. Post author
      robin

      It will store in the fridge for a while, but I don’t know how long (ours is never in there for more than a week tops). You could probably home can it as well… just be sure to follow normal sterilization practices. :)

      As far as what you can use it for… lots of things! Soup is obviously a great choice. If you reduce stock it’s a great base for almost any type of sauce. If nothing else, use it instead of water to cook rice or pasta… it will give more nutrition to your dishes. Lots of people will just drink it straight (I do in the winter)… just be sure to add some salt (and herbs would be nice, too) or it’s a little bland.

      Good luck!

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  16. cora

    my family cannot handle broth from a chicken bought in a grocery store. It has to be from a chicken we have butchered. I believe there are so many hormones and crud given to the chickens which in turn we ingest and makes us sick. Just a thought to those who also may deal with the same problem.

  17. Pamela Almeida

    I just got my first batch out of the crock pot. Got so excited when I saw the caramel color of my broth. I finally got it right :)

  18. Kelly B.

    No wonder my stock is always tasteless. I’ve been going about it all wrong. I started a batch with this method today, and I’m very much looking forward to the results! Thanks, Robin!

      1. Kelly B.

        I haven’t used it yet, but the color and smell tell me it’s going to be awesome in recipes. The nose doesn’t lie. :)

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