Do you make your own chicken broth? You should! It’s so easy and almost free if you would otherwise throw out the chicken bones. You can also save the ends of carrots, celery and onions in the freezer until it’s time to make broth. If you want clear broth it’s best to make it on the stove so you can skim off the scum that floats to the top when the water first starts simmering. If you don’t care, it’s super easy to make it in the Crock Pot or slow cooker.
Just put all your chicken bones (about one chicken’s worth) into the Crock Pot, add some onion, celery and carrot, maybe some parsley if you have some around, a few peppercorns, a pinch of thyme if you’d like. Then add as much water as you need to cover everything, turn the Crock Pot onto low and leave it to simmer overnight or all day.
Once it’s done to your liking, strain all the solids out, then refrigerate the broth in a couple of large jars. The next day you can easily skim the solidified fat off the top.
You can add salt if you’d like but I find I’d rather salt the broth when I’m cooking with it, depending on what I’m making.