Chicken Broth

Seriously, the only chicken broth I knew of was from the prepackaged carton. I didn't know how I was living without store bought chicken broth. Until... you guess it... Camden's allergy free diet. I couldn't eat anything without making it myself. Chicken broth quickly went on my to-cook list because I couldn't live without a piping hot noodle soup (Pho).

At first I wasn't sure how to go about making the chicken broth. After searching online, I realize that chicken broth was pretty much chicken bones simmer in boiling water for hours. I didn't have time to slave in the kitchen. With baby Camden to care for and homeschooling Brek, I didn't want to spend another minute in the kitchen if I didn't have to.

So I came up with a plan and put my BFF (a.k.a. my slow cooker) to work. It was a perfect solution to not having to slave in the kitchen. No need to check it. Just let my BFF did all the work. Turned it on in the morning, and chicken broth was ready by dinnertime.

The chicken broth freezes well too. I'd make them in advance, let it cool down overnight in the fridge, skim out the fats, then freeze it up. I even freeze it in ice cube tray to add it to my sauces.

I usually buy chicken thighs with bones and skins. The meat is use for another meals while the bones and skins are for the chicken broth. My BFF is a 5 quart slow cooker. This is my version of chicken broth. Feel free to add other flavors like onions and/or garlic. My kids and I prefer the broth simple with a hint of celery.

Chicken Broth
makes about 4-5 quarts

6 - 8 chicken thighs bones, fats, and skins
2-3 celery stalks
2-3 carrots
1-2 Tablespoons sea salt
1-2 teaspoons ground black peppers
water

optional add-in: 1 small onion, 3 garlic cloves, a handful of cilantros, 1-inch peeled ginger, or star anise (great Pho flavor)

1. Place all of the ingredients, except water, in a 5 quarts slow cooker.
2. Add water, leaving about an inch from the rim.
3. Turn the slow cooker to a High setting.
4. Let it runs until the broth is bubbling, about 4-6 hours.
5. When ready, discard the chicken bones, fats, skins, and veggies.
6. The chicken broth is now ready for used or strain the broth into several containers. Let the broth cool down before putting it in the fridge. The next day, skim off the fats that are floated on the top.

STORING: This chicken broth keeps well in the fridge for up to 3 days. Transfer the broth to several freezable plastic bags or in ice cube trays. It keeps frozen for up to 3 months.

Allergy Info: This chicken broth is free from or can be made without dairy, eggs, corn, legumes (soy), wheat, nuts, or fish.