I always try to keep homemade chicken broth in my refrigerator. I once read an article where the author had tried all kinds of bones and various chicken parts and the winner was just simple skinless and boneless chicken breast, so that’s what I usually use too. This is an idea recipe to make any time you need to use shredded (or already cooked) chicken in a recipe, then you can kill two birds with one stone by getting your chicken and also having some broth to store for later. The chicken comes out moist, soft and full of flavor as does the broth itself.
I always cut up whatever vegetables I’m going to use, you can even prepare everything the night before and place it in your crock pot and then put it on in the morning, and it’ll be done by lunch. My general rule is to add 1 cup of fresh water per chicken breast.
4 chicken breasts
1 bay leaf
1 small white onion, quartered
1 carrot, sliced
1 celery stalk, chopped
Sprig of fresh rosemary
4 cups water
1. In a crock pot, add carrot, celery and onion. Add chicken breasts, rosemary and bay leaf, carefully pour water on top.
2. Allow to cook on low for 6 hours or high for 3. Remove the chicken and sit aside. Carefully pour the liquid through a sieve to remove the vegetables (you can throw these away or use in another recipe) add the broth to a jar, allow to cool then add a lid and refrigerate until needed.
Yields: 4 cups