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“Great to make ahead to have on hand when your recipe calls for broth. You can use all chicken or beef or combine the two to make an all purpose broth. If making chicken, skip the browning step, just toss it in the slow cooker. Chicago Tribune Good Eating 1/12/11. Prep and cook time does not include cooling time.”
READY IN:
8hrs 20mins
YIELD:
3 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large cast iron skillet. Add beef bone and chicken part; cook in a single uncrowded layer, turning once or twice until nicely browned on all sides, about 10 minutes. Transfer to the slow cooker.
  2. Add water and remaining ingredients to the slow cooker. Cook on low for 8-10 hours.
  3. Cool, strain. Refrigerate until cold. Scrap off any excess fat. discard.
  4. Refrigerate up to 1 week or freeze in small containers up to several months.

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