Description
What’s better than coming home to homemade chicken stock broth and cleaning out your refrigerator at the same time. Simply throw all the ingredients into
Serving Size: 1cup
Ingredients
3chicken breast halves
1onion, quartered
1 tomato, quartered
1cupcarrots
2celery stalks
2clovesgarlic
2-3sprigs thyme
3bay leaves
fresh herbs like cilantro or parsley, I used cilantro
whole peppercorns
kosher salt
Instructions
Place all ingredients into crock pot and fill with water.
- Cover and cook on high for 4 hours or low for 8 hours.
- When it’s done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.
- If you’re not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months.
When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.
Stove Top Directions:
- Place all ingredients in a large pot, cover and simmer low for several hours.
Last Step:
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Nutrition
Serving: 1cup, Calories: 10kcal, Protein: 1g, Sodium: 860mg, Sugar: 1g
