Recipe by AuntWoofieWoof
This is a basic chicken broth recipe. You can use the broth in recipes calling for canned chicken broth. The beer really gives it a richer and fuller flavor...more savory. You can use the chicken for chicken sandwiches or in recipes calling for cooked chicken. You can also make a good soup with it. Just add your noodles and/or vegetables to it. The seaonings measurements are approximate.
Top Review by ElaineAnn
This is a very handy recipe. I used the chicken in a pasta salad with some rotini, chopped green onions, hard boiled egg, and Ranch dressing. Definitely not bland or boring! I added the broth to stuffing I cooked on the side with roast chicken. It made it very flavorfull. I'll be using this in my OAMC rotation because it's versatile and Flavorful. Thanks for sharing AuntWoofie. Made and enjoyed for PAC Spring '09.
- 4 chicken thighs
- 1 (14 1/2 ounce) can chicken broth
- 1 (12 ounce) can beer
- 1 teaspoon thyme leaves
- 1 teaspoon McCormick's Montreal Brand steak seasoning (or any brand)
- 1⁄2 teaspoon seasoning salt
- 1 teaspoon celery seed
- 1 teaspoon poultry seasoning
Directions See How It's Made
- Remove skin and fat from the chicken thighs.
- Place on the bottom of a slow cooker/crock pot.
- Sprinkle the salt, pepper, thyme leaves, celery seeds and poultry seasoning over the chicken pieces.
- Mix together until chicken pieces are coated with the seasonings.
- Pour in the canned chicken broth and beer and stir well.
- Cook on high for 3 or 4 hours or until chicken is tender and falling off the bones.
- Allow to cool before deboning the thighs and store in a container in the refrigerator until ready to use.
- Pour the broth into a glass jar and store in refrigerator until ready to use.