Preparing Chicken Broth, My Way

The moment I looked at my slow cooker, fresh out of its box, I just knew the first dish I should prepare is chicken broth for Haifa. But on that particular day, I didn't have anything on hand except cold water so off to Aeon Station 18 we went to hunt for the ingredients.

It’s not that hard to make a stock, especially if you have a slow cooker in hand. All you need is,

Slow cooker (hehe)

Electricity

(okay Atun stop being silly)

• Chickan carcass (half of it {quarter if you have big carcass} if you have 1.5L slow cooker) or parts of chicken
• Cold Water
• 2 stalks of celery, cut in thirds
• 2 small carrots, chopped
• 1 medium onion, quartered
• 2 small whole garlic, crushed
• 1 tsp of lemon juice/vinegar (if using chicken carcass, to extract calcium stored in the bone)

Throw everything inside and pour cold water until at least 2/3 of your crock filled. And to cook this you have 2 options. Either

1. Cook on high for 5 hours and it’s ready. Or;

2. Cook on low overnight and scoop everything out the morning after.

I used the second option so the next morning, my kitchen was filled with the sweet aroma of celery and chicken... yummmm...

Leave to cool and scoop inside ice cube tray and freeze. You know the drill.

Clear golden liquid, packed with proteins, vitamins, and good fat your baby needs.

This recipe yield about 2 trays (bought from Giant of course).

Happy cooking!



Cik Atun: Yummy!