A rich and flavorful homemade chicken broth made effortlessly in the crock pot. Perfect as a base for soups, stews, or enjoyed on its own.
1 whole chicken carcass (about 3 to 4 pounds), including bones and skin
2 medium carrots, peeled and cut into large chunks
2 celery stalks, cut into large chunks
1 large yellow onion, quartered
4 cloves garlic, smashed
2 bay leaves
1 teaspoon whole black peppercorns
1 teaspoon salt
12 cups cold water
2 sprigs fresh thyme
Place the chicken carcass into the crock pot.
Add the carrots, celery, onion, garlic, bay leaves, black peppercorns, salt, and fresh thyme on top of the carcass.
Pour 12 cups of cold water into the crock pot, covering the ingredients.
Cover the crock pot with its lid and cook on low for 8 hours.
After cooking, carefully strain the broth through a fine mesh sieve or cheesecloth into a large bowl or pot to remove solids.
Allow the broth to cool slightly, then refrigerate. Once chilled, skim off any solidified fat from the surface if desired.
Use the broth immediately or store in airtight containers for later use.