Chicken Broth

This is a great recipe to make ahead for batch cooking soups, stews, and roasts. Double this recipe if you plan to make many recipes that uses broth.

Makes 9 cups


·       1.5kg chicken parts (neck, carcasses, cut in half)

·       10 cups water

·       2 carrots, coarsely chopped

·       2 celery stalks, coarsely chopped

·       1 yellow onion, skin on and coarsely chopped

·       1 tsp salt


·       Preheat oven to 450F. Arrange chicken bones in a single layer on a baking sheet. Roast in centre of oven until bones are brown and fragrant, 30 minutes.

·       Pour water into slow cooker. Add carrots, celery, onion, salt, and roasted bones. Cover and cook on high until bones start to break down, about 6 hours.

·       Strain broth through a fine mesh strainer into a large resealable container. Cool slightly, then refrigerate overnight, covered, until fat sets on top. Skim off and discard fat.

Nutrition per cup (250ml)

Calories 35

Protein 5g

Carbohydrates 1g

Fat 1g

Sodium 287mg

Emilie Trottier