Summary
| Prep Time | 15 mins |
| Cook Time | 10 hrs |
| Total Time | 10 hrs 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
Ingredients- 1 kg chicken, leftovers, including skin and bones, offal (without liver), raw or cooked
- 1 onion (s)
- 1 stick celery
- 1 large carrot (s)
- 1 bay leaf
- 1 sprig parsley, fresh
- 1 sprig thyme or rosemary or other fresh herbs to taste, fresh
- 1 clove garlic
- 3 liters water
Print Recipe
Pin Recipe Instructions
- Peel and cut the onion into eighths. Coarsely chop the celery and carrots. Briefly press the garlic with the skin on with a knife. Put all the ingredients in the crockpot. I cook salt-free, others season with 1 teaspoon of salt. Cook in the crockpot over low heat for 8 to 10 hours. Then strain the contents through a sieve.
- The broth is easy to freeze in portions and can be used for soups and sauces.
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