You’ll never buy chicken stock from the store again once you’ve tried this ridiculously simple and delicious chicken broth! It makes a great base for all those winter soups or to sip plain when you’re feeling under the weather. I usually set the slow cooker before I go to sleep and strain it when I wake up in the morning.
1 whole 3-4 lb Chicken
8 cups Water
generous pinch of Salt
1 teaspoon Black Pepper
3 cloves Garlic; smashed
4 Basil Leaves
2 sprigs of Rosemary
*optional* Adding any leftover vegetable scraps like onions, carrots and celery will boost the flavor!
- Carefully pour the water into a slow cooker and add the herbs and seasonings. Give it a quick stir and place the chicken in the crock.
- Cover and slow cook on low for 8 hours.
- Using a spider strainer or large slotted spoon, remove the chicken and place in a dish. Allow the chicken to cool down for 10 minutes, then remove the meat. *optional* Place the bones and skin back in the slow cooker, and cook for an additional 5 hours on low for the best bone broth you’ll ever taste!
- Strain the broth and pour it into a half gallon mason jar. Store in the fridge for up to 2 weeks or, allow the broth to come to room temperature and place in the freezer for up to 8 months.
- Enjoy!
NOTE: for a quicker broth, place all of the ingredients in an InstaPot. Seal and bring up to pressure, cooking for 45 minutes. Release the pressure and remove the meat from the chicken carcass. place the bones and skin back in the pot and bring back up to pressure once more, cooking for an additional 30 minutes.
Ash's In The Kitchen 
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