Slow Cooker Chicken Stock |
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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 3 |
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Homemade chicken stock is a great thing to have on hand for soups and stews. Just use your leftover chicken bones and carrot tops and dead celery stalks. This recipe shows you how to use a slow cooker for low-maintenance stock preparation. Ingredients:
1 chicken carcass |
2 carrots |
3 celery stalks |
1 onion |
1 bay leaf |
1 teaspoon dried thyme, basil and/or sage |
1 teaspoon whole peppercorns |
Directions:
1. Break some of the chicken bones.
2. Chop (no need to peel) the carrots into large chunks.
3. Chop the celery and the onion as well.
4. Put all the ingredients in a slow cooker. Any size will do, but preferably at least 4 quarts.
5. Fill the crockpot 3/4 full with water, cover, then set for 10 hours on low.
6. After 10 hours, add salt if you wish, then turn the crockpot off and let the broth cool for half an hour.
7. Strain out the meat and vegetables and discard them.
8. Chill the stock in the fridge overnight and skim off the fat.
9. Put the stock in baggies, label with date and amount, then freeze.
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