A rich and flavorful homemade chicken broth made effortlessly in the crock pot, perfect as a base for soups, stews, and sauces.
1 whole chicken carcass (about 3 to 4 pounds), including bones and skin
2 medium carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 medium yellow onion, peeled and quartered
4 garlic cloves, smashed
1 teaspoon whole black peppercorns
2 bay leaves
1 tablespoon kosher salt
12 cups cold water
4 fresh parsley sprigs
Place the whole chicken carcass into the crock pot.
Add the carrots, celery, onion, and garlic cloves on top of the carcass.
Add the whole black peppercorns, bay leaves, kosher salt, and fresh parsley sprigs to the crock pot.
Pour 12 cups of cold water over all the ingredients, ensuring they are fully submerged but not exceeding the crock pot’s maximum fill line.
Cover the crock pot with the lid and set it to cook on low for 8 hours.
After 8 hours, turn off the crock pot and allow the broth to cool slightly for about 15 minutes.
Using a slotted spoon, remove and discard the solids from the broth.
Carefully strain the broth through a fine mesh strainer or cheesecloth into a large heatproof bowl or pot to remove any remaining solids.
Let the broth cool to room temperature, then refrigerate. Once chilled, skim off any solidified fat from the surface before using or storing.
Use the broth immediately in recipes or store it in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months.