Crockpot Chicken Broth
Source of Recipe
www
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
Remove any excess fat from chicken. Place all in Crock pot. 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.
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