Slow-Cooked Roast Chicken Broth

Published on 25th October 2018

Credit:

Nicola Moore | Registered nutritional therapist | https://nicola-moore.com

Nicola says: “Chicken broth or stock has been used as a healing food for centuries. There are lots of health-related recipes for chicken (or bone) stock available online, but I’m afraid many of them are not pleasant to drink, and certainly don’t look very appetising! I think much of this has to do with the fact that these recipes call for plain, uncooked bones, straight from the butcher.

“My slow-cooked chicken broth uses the more traditional idea of using the leftover carcass of a whole roast chicken, and as a result the flavour is deeper, although still very mild. It’s not a rich chicken soup by any means, more of a subtle yet flavoursome comfort food.

“I don’t eat vast quantities of meat, but I do tend to buy a whole chicken from the butcher once a week to feed the family. If you lived alone or in a smaller household I would still recommend buying a whole chicken, as leftovers store very well in the fridge for a few days and can be used for lunches and dinners on subsequent days. I find it quite an economical way to eat. Plus, using the carcass afterwards reduces waste.”

Ingredients:

1 chicken carcass (the leftovers from a whole roast chicken including bones and any meat or skin remaining)
2 celery stalks, rinsed and chopped in half
2 unpeeled carrots, rinsed and chopped in half
1 red onion, skin retained but well washed and chopped in half
2 garlic cloves, skin retained, rinsed
2 bay leaves
Handful of black peppercorns
A generous pinch of salt

Optional extras:

Any fresh herbs (e.g. rosemary and thyme)
5-6 whole, dried shiitake mushrooms, rinsed
1 large chunk of fresh root ginger, peeled
1 chunk of fresh turmeric root, peeled

Method:

Place the carcass, including any leftover bits from carving, into your slow cooker along with all the other ingredients.
Then, fill the slow cooker with water (between 1-2 litres depending on the size of your pot), enough to cover the chicken.
Turn the slow cooker on to its lowest setting, and cook for a minimum of 8 hours (I try to cook mine for around 12).
When cooking has finished, ladle the broth through a sieve into a large bowl or jug to remove any bits. You should end up with a clear, smooth liquid that smells gently of roast chicken.
If you have used shiitake mushrooms you can remove and slice them up to and enjoy in a bowl of your broth.

Note:

This broth can be stored in a sealed jug in the fridge for up to four days. Alternatively, freeze in individual portions to reheat as needed. It works as a fabulous base for other soups, but is equally nice on its own.