Butcher’s chicken broth

Prep 10 min
Total 6 hours 40 min
Makes 9 cups



1.5 kg
chicken parts, such as necks and carcasses, cut in half
10 cups
carrots, coarsley chopped
celery stalks, coarsley chopped
yellow onion, skin on and coarsley chopped
1 tsp


  • PREHEAT oven to 450F. Arrange chicken bones in a single layer on a baking sheet. Roast in centre of oven until bones are brown and fragrant, 30 min.
  • POUR water into slow cooker insert. Add carrots, celery, onion, salt and roasted bones. Cover and cook on high until bones start to break down, about 6 hours.
  • STRAIN broth through a fine mesh strainer into a large resealable container. Cool slightly, then refrigerate overnight, covered, until fat sets on the top. Skim off and discard fat.


Calories 39, Protein 5 g, Carbohydrates 1 g, Fat 1 g, Fibre 5 g, Sodium 287 mg.

Shopping tip

Hit the butcher’s for a bag of chicken off-cuts for only about $1/pound. For a few dollars you can stock your freezer with this versatile chicken broth.

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