We're enjoying a gorgeous sunny day here. Windows are open, the dogs are willingly playing outside, and I see green in our potato planter!
Inside, my kitchen smells amazing. I'm roasting butternut squash for my ravioli (dinner tonight). I'm also trying out a new way of making broth. Typically, when I roast a whole chicken, I make broth from the carcass in my big stock pot. It is a bit time consuming. In one of my new favorite cookbooks, there is a recipe for slow cooker chicken broth. I decided to give it a try. There are a couple adaptations. I used the leftovers of a whole chicken I roasted (see Tahini Rubbed Chicken), celery salt instead of chopped celery ( I had finished my celery), and oregano, parsley and basil instead of Italian seasoning.
leftovers of a whole roast chicken
1 onion, chopped
1 tbsp (approx) celery salt
2 carrots, chopped
1 bunch green onions, chopped (I had already used a bit off the tops)
1 head of garlic, cloves peeled
3 bay leaves
Sprinkle each of dried basil, oregano, and parsley
6 cups water
1. Put the chicken carcass into slow cooker.
2. Nestle the chopped vegetables in with the chicken bones
3. Add peeled garlic cloves, bay leaves, seasoning, and water.
4. Cover and cook on low for 8 to 10 hours.
5. Remove stoneware from the heating element and let cool completely. Debone chicken and remove all the bones.
6. Scoop liquid and vegetables into a blender to "brothicize".
7. Pour blended liquid into freezer bags in manageable portions. Place bags on a baking sheet and freeze.