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CHICKEN BROTH – paleo recipe
Stav Kogan

CHICKEN BROTH

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Servings: 4 servings
Calories: 30
Ingredients Method Nutrition

Ingredients
  

  • 3 lbs (1 kg) chicken pieces (carcass, including necks and backs)
  • 2 chicken heads (optional)
  • 4 chicken feet (optional)
  • 1 leek, cut into several pieces (white and green parts)
  • 1 large onion quartered
  • 2 carrots, peeled and cut in half
  • 2 ribs celery, cut in half
  • 2 bay leaves
  • 10 sprigs parsley
  • 8–12 cups (2–3 L) filtered water
  • 1 tbsp (15 ml) apple cider vinegar

Method
 

  1. COOKING INSTRUCTIONS Place the bones, chicken heads and feet (if using) in the slow cooker.
  2. Add the vegetables, bay leaves, water and apple cider vinegar.
  3. Cook on low for 10–12 hours.
  4. Remove all vegetables and bones and put broth through a strainer.
  5. Refrigerate overnight. The fat will have solidified at the top by the next day.
  6. Remove fat and discard or reserve for another use.
  7. Discard bay leaves.
  8. Refrigerate broth and use within a few days or freeze. CHEF’S TIP Make broth using a whole chicken. Allow broth to cool, remove meat from the carcass and use it for chicken salad or casseroles.

Nutrition

Calories: 30kcalCarbohydrates: 2gProtein: 4gFat: 1g

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