Slow Cooker Chicken Bone Broth
This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. The longer this simmers, the richer it gets, however don't go longer than 48 hours as the flavor can turn bitter. Make sure about half your bones are collagen-rich, such as chicken backs, feet, or wings. Season with additional salt, if desired, upon serving.
I like to save leftover chicken carcasses, bones, and vegetable trimmings in the freezer, and when I have enough I make a batch of broth.
The bone broth should gel upon refrigeration, however if it does not, it is still very nutritious! Just use less water and/or more collagen-rich bones.
To easily remove fat from the broth, refrigerate and remove the hardened layer on top using a spoon. Leaving the layer of fat on top helps seal and preserve the broth.