Mini-Fasting Guide
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Mini-Fasting Guide
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Chicken Broth

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Chicken Broth

Written by Dr. Kellyann Petrucci

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Prep time: 5 min • Cook time: 11 hr • Yield: Six 1-cup servings

Ingredients

  • 4-pound roasting chicken
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup roughly chopped onions
  • ¼ cup roughly chopped celery
  • ¼ cup roughly chopped carrots
  • ½ teaspoon dried rosemary

Directions

  1. Rinse and pat the chicken dry. Place it in the slow cooker, season with the salt and pepper, and cook for 3-hours on high.
  2. Remove the chicken from the slow cooker and let it cool enough that you can handle it. Take all the chicken off the bones; refrigerate or freeze the chicken for future use. 
  3. Return the bones and skin to the slow cooker and add the onions, celery, carrots and rosemary. 
  4. Fill the slow cooker about two-thirds full with water (just enough to cover the carcass and bones, about 6 cups).
  5. Cook on low for 8-hours. Before using, strain the broth and discard the bones, skin, cooked vegetables, and rosemary. 

Notes

If you buy a precooked roasted chicken, you can skip Step 1 and prepare the recipe before going to bed to wake up to a beautiful, delicious broth.