Description

What’s better than coming home to homemade chicken stock broth and cleaning out your refrigerator at the same time. Simply throw all the ingredients into

Serving Size: 1cup

Ingredients

3chicken breast halves

1onion, quartered

1 tomato, quartered

1cupcarrots

2celery stalks

2clovesgarlic

2-3sprigs thyme

3bay leaves

fresh herbs like cilantro or parsley, I used cilantro

whole peppercorns

kosher salt

Instructions

Place all ingredients into crock pot and fill with water.

• Cover and cook on high for 4 hours or low for 8 hours.

• When it’s done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

• If you’re not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months.

When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

Stove Top Directions:

• Place all ingredients in a large pot, cover and simmer low for several hours.

Last Step:

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Nutrition

Serving: 1cup, Calories: 10kcal, Protein: 1g, Sodium: 860mg, Sugar: 1g