Monday, October 25, 2010
My Crock Pot is My Stock Pot - Homemade Chicken Broth (SCD, GFCF)
Canned chicken broth can have hidden sources of allergens, especially yeast extract. Plus, some brands can really be expensive as well. Using a crock pot to make homemade broth is a cinch!
I actually have two ways I do it, depending on what I'm making it from. Plan A is for when I am making broth from chicken parts. Our grocer often has chicken necks for very cheap, which are ideal. Plan B is for when I'm cooking a whole chicken. I have a crock pot that does a little over two quarts, if your crock pot is a different size you may need to adjust.
Homemade Chicken Broth Plan A
1 to 2 Pounds of Chicken Parts (Necks work well)
About 2 quarts of water
1 TBSP Herbs de Provence (I use Morten & Bassett brand)
Sea Salt to taste
A few dashes of Turmeric (this will give it a golden color)
1/2 of a Yellow Onion, roughly chopped
Two handfuls fresh Parsely
Other options to add:
Two sticks celery
One or two Carrots
A couple large slices of Zucchini
Add all to crock pot, cover and cook on low setting for 8 to 12 hours. Chill, strain and then place overnight in a pitcher in the fridge. The next day you can remove the fat and use. You can freeze the broth in various sizes to have on hand. I like to do one and two cup portions, plus have some frozen in ice cubes.
Homemade Chicken Broth Plan B
This is how I make the most of a whole chicken, I use my crock pot two days in a row.
One small whole Chicken
Salt to taste
A few dashes of Turmeric
A few dashes of Herbs de Provence
Remove any parts that are placed in the cavity of the chicken, place them in the fridge and save for round 2 (except for the liver, use that for pate or something else). Remove flaps of skin and fat (if you want to render it for later use see links below). Rinse chicken and place in crock pot. Add water to fill just about 2 inches below lid. Add seasonings. Cover and cook on low setting for 8 to 12 hours.
Remove chicken from crock pot and remove meat from chicken and use. Save carcass, bones and parts (put them in the fridge to use for round two the next day). Pour the broth into a pitcher and refrigerate. The next day remove chilled layer of fat on the top of broth. This batch of broth is what most cooks will refer to as "rich or strong" chicken broth. Use or freeze for later.
Now take the carcass and parts and follow directions for Plan A. This will make a light chicken broth.
Other SCD/GAPS chicken stock and soup recipes:
Not a recipe, just a great post from the Food Renegade: America Needs More Brothels
Homemade Chicken Stock from Amy of Simply Gluten and Sugar Free
Another broth recipe from Karen of Heal-Balance-Live. Her link to the fabulous Weston Price article "Broth is Beautiful" is updated here.
Kat of Kat's Food Blog also has one for the crock pot, How to Make Chicken Soup in a Slow-Cooker
Mmmm...Chicken and Dumpling Soup from Erica at Comfy Belly
Exotic Egg Flower Soup from Grain-Free Foodies
Comfy Tummy has Basic SCD Chicken Noodle Soup
Chicken "Noodle" Soup from Elana's Pantry
Here's some more helpful links to make the most of your chicken:
The Whole Bird
The Whole Bird - From the Weston Price Foundation
Roast Chicken Made Better, Start to Finish
Fat and Schmaltz
Chicken Fat--Some Interesting Facts
Mike Wolfberg's Recipe for Rendered Chicken Fat
Schmaltz & Grieven at FoodMayhem (recipes)
Schmaltz Recipe at Recipes Zaar