Slow Cooker Rotisserie Chicken Broth
Slow cooker broth is so easy and hands-free, you may find yourself making broth all the time. And the great thing is, broth not only gives your rotisserie chicken bones a second life, but also uses up leftover vegetables and herbs.
Nourish
Nourish
Recipe - RICHFIELD
Slow Cooker Rotisserie Chicken Broth
Prep Time10 Minutes
Servings4
Cook Time600 Minutes
Ingredients
Bones from 1 L&B Rotisserie Chicken
1 cup onion, chopped
½ cup carrot, chopped
½ cup celery, chopped
¼ cup parsley stems, chopped
1 bay leaf
½ teaspoon dried thyme
1 - 32-ounce carton low-sodium organic chicken broth
2 cups water
Directions
- In a slow cooker, combine the chicken bones, skin and juices with the remaining ingredients.
- Set the slow cooker to “low” and cook for 8 to 10 hours.
- Turn off the slow cooker and set a strainer over a large bowl. Use tongs to transfer the bones and vegetables to the strainer.
- When only small pieces remain, pour the stock through the strainer and into the bowl. If you’d like a clear stock, clean your strainer, line it with cheesecloth and strain the stock again.
- Enjoy the warm broth immediately — or use it in your favorite soup recipe. Broth will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to one month.
10 minutes
Prep Time
600 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
L&B Cold Classic Rotisserie Chicken, 32 Ounce
$8.99$0.28/oz
Yellow Onions, 0.5 Pound
Huge Deal
$0.80 avg/ea was $1.15 avg/ea$1.59/lb
Fresh Whole Carrots Bagged, 2 Pound
$2.49$1.25/lb
Fresh Celery, 1 Each
$2.99
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
L&B Bay Leaves, 0.1 Ounce
$6.49$64.90/oz
L&B Thyme, 0.8 Ounce
$5.39$6.74/oz
L&B Organic Chicken Broth, 32 Ounce
Deal
$3.99 was $4.59$0.12/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Directions
- In a slow cooker, combine the chicken bones, skin and juices with the remaining ingredients.
- Set the slow cooker to “low” and cook for 8 to 10 hours.
- Turn off the slow cooker and set a strainer over a large bowl. Use tongs to transfer the bones and vegetables to the strainer.
- When only small pieces remain, pour the stock through the strainer and into the bowl. If you’d like a clear stock, clean your strainer, line it with cheesecloth and strain the stock again.
- Enjoy the warm broth immediately — or use it in your favorite soup recipe. Broth will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to one month.