Homemade Chicken Bone Broth (Slow Cooker or Stovetop) - delicious Canadian chicken recipe

Easy

Bouillon d'Os de Poulet Maison

Name: Bouillon d'Os de Poulet Maison
Prep time: 10 min
Cook time: 12 h
Total time: 12 h 10 min
Yield: 10 portions
Cuisine: Canadian
Ingredients: 2 lbs chicken (thighs or breast as specified); 1 cup primary grain or starch; 2 cups vegetables; 2 tbsp butter or olive oil; 1 cup broth or liquid; 1 tsp salt; 0.5 tsp pepper; 1 tsp primary seasoning

(560)

12 hr 10 min1045 cal

Every roast chicken carcass that goes in the garbage is a pot of bone broth you threw away. Save the carcass — bones, skin, cartilage, any drippings stuck to the roasting pan — and put it in a slow cooker with water, a quartered onion, two carrots, two celery stalks, a few garlic cloves, bay leaves, and a tablespoon of apple cider vinegar. The vinegar helps extract minerals from the bones. Cook on LOW for 12-24 hours. Strain through cheesecloth or a fine mesh sieve. The result is liquid gold — deeply flavourful, collagen-rich broth that gels when cold.

Ingrédients

Portions :

Instructions

Valeur nutritive par portion

Calories45 kcal

Protéines33 g

Lipides21 g

Glucides38 g

Fibres5 g

Sucre2 g

Sodium558 mg

Conseils de pro

💡Don't rush the searing step — the browned bits on the bottom of the pan are pure concentrated flavour.
💡Use a heavy-bottomed pan that distributes heat evenly. A Dutch oven from the Bay or a cast iron from Canadian Tire both work perfectly.
💡Season aggressively — chicken absorbs flavour like a sponge, and under-seasoned chicken is the most common cooking mistake.

Variantes

🔄Swap the primary protein for bone-in thighs if the recipe calls for breast — thighs are more forgiving and harder to overcook.
🔄Add a splash of white wine or apple cider vinegar when deglazing for extra depth.
🔄Make it dairy-free by using olive oil instead of butter and coconut cream instead of heavy cream.