1 whole chicken or the bones of a roasted chicken
2 dried bay leaves
1 Tbsp. black peppercorns
1 cup onion, diced
1/2 cup carrots, cut into large pieces, washed but not peeled
3 - 4 ribs celery, cut into large pieces, washed
Water as needed
Place 1 whole chicken or the bones of a roasted chicken into a slow cooker with bay leaves, black peppercorns, onion, carrots and celery. Cover with water and cook on low for 24 hours.
After 24 hours, pour broth through a fine-mesh sieve or a reusable coffee filter. This will help to clarify the broth.
Strain off remaining broth and discard the bones. The bones from the chicken should crumble when pressed between your thumb and forefinger. This softness is an indication that the nutrients from the bones – minerals and amino acids – have leached from the bones into the broth.
Strained bone broth can be cooled and frozen for up to 3 months.
Yield: 8 servings
Per serving: 138.2 calories, 14g total fat, 1.8g protein, 21.4g carbohydrate, 4.1g dietary fiber, 0mg cholesterol, 4.1g sugar, 13.4mg vitamin C