Tuesday, January 21, 2014

Flavorful Chicken, Vegetables & Broth (Crock Pot)

Using a large slow cooker, place 5 pounds chicken thighs, 3 coarsely chopped onions, 3 coarsely chopped carrots, 3 coarsely chopped stalks of celery, 10 peppercorns, 1 tsp. onion powder, 1 tsp. celery salt, 2 Tbsp. apple cider vinegar, and 10 cups pure water.  Cook on LOW for 8 to 10 hours.  Cool for an hour and strain broth into a bowl.  A little sea salt may be needed to suit your taste.  Reserve cooked chicken and vegetables for dinner that evening.  Use leftover chicken for soup, a casserole, or chicken salad.  Refrigerate broth up to 3 days or freeze for making delicious soups. The apple cider vinegar helps release extra minerals from the chicken bones for added nutrition.