Stewing Chicken for Broth and Meat
Stewing Chicken for Broth and Meat
A slow-cooked stewing chicken creates a deeply flavorful broth and tender meat that can be used in soups, stews, or simple meals. Cooking the chicken low and slow with vegetables and herbs extracts rich flavor while producing nourishing homemade stock.
Ingredients
- 2 lb Stewing Chicken
- 3 Carrots, cut in half
- 3 Celery Stalks, cut in half
- 1 Medium Onion
- 3 Garlic Cloves
- Sprigs of Thyme or Rosemary
- 1 tablespoon Apple Cider Vinegar
- ½ teaspoon Peppercorns
- 1 Bay Leaf
- Pinch of Salt
- 8 cups Water
Instructions
- Place the stewing chicken and all ingredients into a crockpot.
- Cover and cook on low for 12 hours to create a rich broth and tender meat.
- Remove the chicken using tongs and transfer it to a cutting board.
- Strain the broth into a large bowl and allow it to cool to room temperature. Discard the vegetables and herbs.
- Once the chicken is cool enough to handle, remove the skin and pull the meat from the bones.
- Store and use the broth and shredded chicken as desired.