Last evening my husband make a lovely roasted Rosemary chicken. I knew today’s weather was going to be quite chilly & knowing how much my family loves chicken noodle soup… I decided to make some homemade broth in my slow cooker overnight. Homemade broth is incredibly tasty and you control the spices/salt etc.
1 carcass of a chicken roaster
5 carrots, sliced
1 onion, chopped
1 bay leaf
2 sprigs of fresh Rosemary (or 2 tsp of dried)
2 bay leaves
1 tsp of salt
1/2 tsp of whole peppercorns
2 cloves of garlic (cut in half)
Turn your slow cooker on low and place the carcass in the cooking vessel. Cover with cold water. Then add the remaining ingredients. Cook overnight and in the morning strain the broth (into a tupperware container) discarding the bones, seasonings and vegetables. Refrigerate for at least a couple of hours. I then skim off any fat that has congealed at the top and then I either freeze or use immediately – like I’m doing today for chicken noodle soup.