Favorite Chicken Broth

Nothing better than a good, flavorful broth. You can do anything with it, add spices, herbs, and veg to help sway the flavor. I love creating my broth this way because I feel like I get 2 for 1: my meat is cooked and ready to be eaten, and I get a really nice flavorful golden liquid that is great sipped on its own or with whatever accoutrements I can dream up.

What you need:
A Crockpot
A Chicken (check the cavity for packaging)
Water- fill your pot to the brim after adding all your flavoring.

2 yellow or red onions
10 slices ginger root
10 green onions
1 bunch cilantro
3 large carrots
2 stalks celery
10 cloves garlic
Sea salt- a couple generous pinches.

At this point you could add a couple star anise and some whole coriander and get a more pho-phriendly broth. It's really good! Whatever you choose, cook all your goodies on high for about 4 hours.

Wrastle your bird out of the pot, and set it on a plate. Fish your goodies out and set them on another plate. Any juices that collect can be poured back into the pot. If you want to strain your broth, you can. At this stage I can hardly stand myself and just grab the salt and start picking and eating the bird. Mmm.

Pick the bird if you like- don't pick it if you don't. I like to get all the meat off the bird- its almost a little meditative in a weird way.

Today I warmed up my left over broth with some baby bok choy, chrysanthemum leaves, chicken, shiitake mushrooms (I added the soaking liquid too), red chili flake, and right before serving added a little toasted sesame oil. The whole pot is gone.