Overnight Chicken Broth

  • Level: Easy
  • Total: 12 hr 5 min
  • Active: 5 min
  • Yield: 3 quarts
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Leftover bones from 2 chickens

2 carrots, scrubbed clean and chopped 

2 stalks celery, chopped 

2 parsnips, scrubbed clean and chopped 

2 bay leaves 

2 sprigs fresh thyme 

1 large onion, cut into wedges 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 


  1. Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt and pepper into a large slow cooker. Cover with water by 2 inches, then set on low. Cook for 10 to 12 hours overnight. Strain the broth through a fine-mesh strainer, then store in jars.
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