no-fuss chicken broth

 

We’re on day eight of a lingering cold that has seen us go through five boxes of tissues. The freezer has been raided for meals because cooking was the last thing on my mind and it’s safe to say that patience is most definitely wearing thin. A 3am ambulance trip to hospital with a croupy Percy last week undid me; I’m tired and unmotivated and hoping that some semblance of energy comes back – soon!

But then this morning we felt it – autumn. Cool and crisp and a glimpse of the new season which is always inspiring.

Indeed, it’s the perfect time of year to make chicken broth and keep a supply in the freezer for when sniffles strike. I know there’s lots of talk about broth out there and it’s safe to say that there’s just as many recipes. But it really is such comfort food and I reach for it whenever I’m feeling tired, run-down, a little on-edge or when I’m in need of a pick-me-up. This week I’ve sipped it every day and have added it to all manner of meals; spaghetti bolognaise, stir-fry vegies and pumpkin soup.

So what’s the easiest, most efficient and no-fuss way to make broth? A slow cooker – straight after you’ve eaten a roast.

This is a weekly habit for me now and I consider it second nature. Basically, while the chook is in the oven I add all of the broth ingredients to the slow cooker; two onions, two carrots, celery leaves and wilting stalks, a few cloves of garlic, peppercorns, two bay leaves, a generous dash of apple cider vinegar and fresh flat-leaf parsley if I have it on hand. It’s also good to note that I leave the vegies unpeeled (I just give them a good wash before adding them to the pot).

Once the chicken is cooked I remove all the meat (this video from Babymac is a great guide to carving a chook) I put the carcass and bones from the drumsticks and wings in the slow cooker, cover with filtered water and turn to high. I’ll leave it on high for a few hours and switch to low before I got to bed.

And then I let it bubble away overnight and into the early afternoon the following day.

My very favourite lunch following a roast is pictured above and I’ll make it straight from the slow cooker before I spoon the remaining broth into glass containers for the freezer.

I ladle three soup spoons of broth into a saucepan, add a bit of fresh garlic and bring to a gentle boil. I then add a small handful of soba noodles and some leftover chicken and potatoes from the roast. Serve with cracked pepper and voila – immune boosting comfort in a bowl.

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Showing 13 comments
  • Ebb
    Reply

    I love these posts 🐓

  • Freya
    Reply

    I love them too, thank you for the inspiration Jodi. I feel motivated to make a weekly roast now, and broth too. You make it look so artful, simple, nourishing and practical.

  • Liz Beavis
    Reply

    I do the same. Nothing like homemade stock in casseroles etc to add wonderful flavour!

  • Regina
    Reply

    Are the soba noodles wheat free? It looks delicious.

    • Jodi
      Reply

      No, unfortunately they’re not. But I am on the hunt for a good wheat-free option. I’ll pop back here and let you know when I’ve found one x

      • Rebekah
        Reply

        Spiral foods have 100% buckwheat soba noodles. They’re usually around $8 for 250g. You could always try making them with buckwheat flour.

        • Jodi
          Reply

          Making noodles is something I will never, every find the time to do…to be honest! And $8 for 250g seems like a lot!

  • Kristy
    Reply

    Skin too?

    • Jodi
      Reply

      Yes!

  • Elizabeth
    Reply

    What brand slow cooker are you using ??
    And what size ? We are a family of 7. I like your idea of cooking stock that is super helpful!!
    Love these blogs about food & family ☺️

    • Jodi
      Reply

      I just have an 8L Tiffany slow cooker….it was relatively cheap and does the job! x

  • Elizabeth
    Reply

    What do you use to store chicken stock in freezer?
    Thanks

    • Jodi
      Reply

      I freeze it in bonne maman jam jars (always leaving a 2cm gap at the top for when the stock expands when frozen) x

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