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I’ve written about how I make chicken broth in my crock pot before. Making chicken broth in a crock pot is extremely easy and it gives you the chance to use every bit of that whole chicken that you purchased.
Broth, bone broth, stock whatever you want to call it is very nutritious. This is why so many people turn to soup when they are sick; it’s packed full of nutrients that are easily absorbed by the body. It’s also full of gelatin which aids in digestion and strengthens the gut.
As I mentioned above, I’ve been making crock pot broth for a while now. I would cook a whole chicken in my crock pot and when it was finished I’d remove the meat and stick the bones back in the crock pot. Then I’d cover the bones with water and let it turn into broth. I generally can get about 6 cups of broth this way.
But what if I told you I could make 12 cups of broth instead! How about a double portion of broth all from the same bird?
I recently came across the idea of a double batch of broth. In French and the cooking world, the term is Remoulliage or second stock. Remoulliage simply means rewetting and in this case that is what you do; rewet the bones.
So crock pot remoulliage is the art of making not just one batch of broth but a double portion of chicken broth!!
Crock Pot Remoulliage – Double Portion Chicken Broth
Bones from one roasted chicken
8-10 cups cold water
1-2 Tbs. vinegar
Optional – garlic, onions, celery, carrots, herbs
If you made your chicken in the crock pot as I do, then leave all the drippings and veggies in the crock pot and put in the bones once you have removed the meat.
If you have not made your chicken in the crock pot, simply place the bones of one chicken in the crock pot.
Add water and vinegar and let sit for one hour. This is to draw out the gelatin. This isn’t a “must” but it’s very beneficial.
After the hour, turn the crock pot onto low and cook for 18-24 hours. Ideally it’s best to add veggies closer to the halfway point. I generally cook my chicken with onions and garlic so I just leave those in with the drippings and bones from the beginning.
Once done, allow to cool and then strain through cheesecloth or muslin.
You just made your first batch of broth.
For the second batch, the actual Remoulliage part, return the chicken bones to the crock pot after you have strained your first batch. Ideally you want to remove the used veggies and replace them with new ones. Once again, I usually just leave my onions in there but things like carrots get mushy and wouldn’t work as nicely I fear.
Once you have the once used bones back in the crock pot, add 8-10 cups of cold water and more vinegar just like the first time. Let all that sit for an hour (if you can) and then turn the crock pot on low and cook for another 18-24 hours. Once again it’s ideal to add the veggies in towards the end but feel free to add them when it’s easiest for you.
Once done, allow to cool and then strain this second batch through cheesecloth or muslin.
You will now have around 12 cups of broth. 6 from the first batch which will be richer and darker and 6 from the second batch which will be lighter and slightly less nutritious but still good.
Use within a few days or store in the freezer for months.
I like the idea of getting every bit of nutrition from the bones. Why would you turn to canned broth when this is so easy and economical?
Hi, I enjoyed your post! We love soup in our household, especially in our cold, snowy northeastern Ohio climate! I am going to try to make your recipe in the crockpot. I like to use the neck bones from the materials inside the chicken, I find that it gives it a lot of extra flavor. I just be sure to include it with the apple cider vinegar sprinkle. Thanks for your recipe!