Name: slow cooker Chicken Broth
Ingredients: 3 to 3 1/2 pounds fryer chicken parts (backs and giblets can be used); 4 1/2 cup water; 1 1/2 teaspoon salt; 1/2 teaspoon pepper; pinch of nutmeg; 1 dried red pepper, seeds removed (optional); 1 stalk celery with leaves, cut up; 1 medium carrot, cup up; 1 small onion, cut up; 1 sprig of parsley; 2 garlic cloves, cut in half

slow cooker Chicken Broth

Cooking MethodSlow Cooker

Ingredients

3 to 3 1/2 pounds fryer chicken parts (backs and giblets can be used)
4 1/2 cups water
1 1/2 teaspoon salt
1/2 teaspoon pepper
pinch of nutmeg
1 dried red pepper, seeds removed (optional)
1 stalk celery with leaves, cut up
1 medium carrot, cup up
1 small onion, cut up
1 sprig of parsley
2 garlic cloves, cut in half

Instructions

Remove any excess fat from chicken. Place all in slow cooker. Cook on High setting for 1/2 hour, then cook on low setting for 10-12 hours. Skim foam if necessary. Remove chicken from broth and save for other recipe. Strain broth. Skim fat from broth. Use immediately or separate into 1 cup amounts and put in fridge for 24 hours, then freeze for future use.