Yesterday I shared a great recipe for roasting a chicken in the crockpot. Today, I want to tell you know to take the leftovers from that meal and make a wonderful chicken broth that you can then use as the base for soups and stews or just sip throughout the day.
This is a great way to make that one chicken go even further. Make the stock instead of buying chicken broth in a can or box. Take some of the stock along with a little of the meat from the chicken and whatever leftovers veggies you have in the fridge. Add a little rice and you have a delicious meal that’s also good for you. Best of all, it cost you almost nothing. Frugal cooking at it’s best.
- 1 chicken carcass
- 1 tbsp apple cider vinegar
- salt and pepper to taste
- onion (optional)
- carrots (optional)
- celery (optional)
- herbs and spices (optional)
- Add the chicken carcass to your slow cooker.
- Fill the slow cooker to within an inch with water.
- Add the apple cider vinegar.
- Add salt and pepper to taste.
- Add veggies, herbs and spices as desired.
- Cook on low for 12 to 24 hours. The longer your stock simmers, the better it gets.
- Strain through a colander and store the finished stock in the fridge for up to a week (or freeze for up to 6 months).