Penny Pinching Wed

Ok, I admit it.  I'm a cheap chic.  Not that kind of cheap...the kind that tries to save time AND money in the kitchen.  Country Boy may call me a miser but I consider myself

Frugal

Thrify

Creative

and a little bit of a susie homemaker.  

You see, I hate...absolutely HATE to spend money on something that I can make myself.  Though some of the bigger projects don't get completed, the smaller ones do. 

Have you ever looked at the sodium contents of broth?  Not to mention the fact that it's processed and in a can?  Well that's part of my OCDness and miserly ways.  So I've perfected a way of making broth using my crockpot.  It (the broth) is not only healthy but, it cooks itself.  Now how can you go wrong? 

Usually I start with chicken bones (or beef if I have them).  In this case, I had about eight thigh bones from a recent meal that still had some meat and fat attached. 

That's one of my other "miserly" ways.  I debone my own chicken...I promise if you take the time to learn, it's cheaper that way.

For this broth, I used carrots, garlic, celery, and an onion that was already in my house.  The herbs (basil, oregano, and rosemary) were all grown in my garden.  The rest of the spices were in the pantry.

I simply threw the thighs into the crockpot.  Cut up all my veggies into large chunks and threw them on top.  The garlic I roughly chopped and added as well.

I chopped up all my fresh herbs and tossed them in.

Add as much basil, pepper, salt, and cilantro(dried) that you want into the slow cooker.

Cover with enough water so that the ingredients are all covered (about 1 inch over).  Turn on low for 10-12 hours.  Then cool the broth down and put in freezer containers and freeze until a later date.

This recipe is so simple and you can adapt it to suit your needs.

Crockpot Chicken Broth~  Makes about 4 cups

chicken bones (8 thigh bones in this recipe)

1 onion, cut into large chunks

3 stalks of celery, cut into large chunks (try to keep some of the celery leaves intact for flavor)

2 carrots, peeled and cut into chunks

3 cloves of garlic, roughly chopped

fresh herbs (basil, oregano, and rosemary) as much as you want, roughly chopped

2 bay leaves, broken in half

salt, black pepper, and dried cilantro to taste

water

Place all contents in the crockpot.  Cover and cook on LOW for 10-12 hours.  Turn off crockpot and cool broth.  Refrigerate and use in several days or freeze.

So from my frugal, thrifty, creative, and OK, miserly kitchen

I hope you find use for this recipe and enjoy

xoxo

Maureen