When I came across a website called The Nourished Kitchen in which instructions for making bone broth with a slow cooker were outlined, I decided to put my new favorite cooking appliance to good use by having it extract some good nutrition for me and the family. Read about the benefits of traditional bone broth here.
Home Made Chicken Broth
1 whole chicken
2 T Apple Cider Vinegar (optional. Vinegar acid is used to extract minerals from bones)
Vegetable scraps and herbs for your desired flavor base. For the batch pictured above, I used garlic, ginger, and lemon grass because I wanted a very Filipino broth.
In the ceramic lining of a slow cooker, put in the whole chicken, apple cider vinegar, herbs and vegetables, and enough cold water to cover everything. Put the lining back in the slow cooker, cover, and set it on high until you get a low boil (about 2 hours), then set it to low. Leave it to cook overnight (about 12 to 24 hours). Strain the broth through a coffee filter or cheese cloth to remove debris, and into refrigerator/freezer safe containers.
Separate the now super tender chicken meat from the bones. Use may eat the chicken meat or use it in recipes or but it back in the broth for some wholesome chicken soup. As for the bones, put them back in the stockpot and make a second batch of broth (bones are still good until they are spent -- this means that they crumble easily when you squeeze them with your fingers) or keep them in the freezer and use them when you have a whole bunch of bones from a lot chicken to make stock.
As the broth cools, the fat will form a layer on top or your container. This fat layer protects your stock and helps it keep longer. I prefer to remove the fat layer only as I am about to use the stock. You may keep the fat for recipes that require it, others just discard it.
Now, enjoy the wholesome goodness of your broth and serve it proudly to your family knowing that you are giving them the best nutrition through good kitchen stewardship!