Chicken Stock-Slow Cooker
Prep Time: 15 mins
Cooke Time: 10 hrs
Notes: Do the same with Turkey if you have a Turkey Carcass, just add chicken seasoning and more water, and it will make 20 cups of stock! I like to add used up cheese rinds to the stock to add another dimension in flavor. Just pop the used cheese rinds into the freezer and pull out when you're ready to make the stock!
*You can save the bones once finished cooking! Store them in a bag in the freezer for later use of another stock batch! (can use up to 3 times)
Cooke Time: 10 hrs
Notes: Do the same with Turkey if you have a Turkey Carcass, just add chicken seasoning and more water, and it will make 20 cups of stock! I like to add used up cheese rinds to the stock to add another dimension in flavor. Just pop the used cheese rinds into the freezer and pull out when you're ready to make the stock!
*You can save the bones once finished cooking! Store them in a bag in the freezer for later use of another stock batch! (can use up to 3 times)
Ingredients:
2 1/2 lbs bone in-chicken pieces
6 cups water
2 stalks celery, chopped large
2 carrots, chopped large
1 onion, quartered
1 Tablespoon dried basil
dash Thyme
dash bay leaves
1) Place chicken pieces, or broken up carcass in slow cooker. Add water, celery, carrots, onion, and seasoning in cooker.
2) Cook on low 8-10 hours or cook on high 4-6 hours.
3) Allow to cool, then strain the stock in a large bowl while squeezing down the bones and veggies with the back of a ladle.
4) Discard veggies and save bones if you choose to make stock again. *see note at top of page
5) Put strained broth in fridge overnight.
6) Scrape the fat from top of stock and put in ice cube trays to be substituted for oil in chicken based dishes. Place in freezer and once frozen solid, store in freezer bag. Saves up to 6 months.
7) Either store the broth in Tupperware and pop in the freezer, labeled, or (what I do) measure out stock and place in freezer bags to store in freezer. That way when you are ready to use, the bag can be peeled or cut off and dropped into a saucepan for thawing. Stores up to 6 months. Enjoy!
2 1/2 lbs bone in-chicken pieces
6 cups water
2 stalks celery, chopped large
2 carrots, chopped large
1 onion, quartered
1 Tablespoon dried basil
dash Thyme
dash bay leaves
1) Place chicken pieces, or broken up carcass in slow cooker. Add water, celery, carrots, onion, and seasoning in cooker.
2) Cook on low 8-10 hours or cook on high 4-6 hours.
3) Allow to cool, then strain the stock in a large bowl while squeezing down the bones and veggies with the back of a ladle.
4) Discard veggies and save bones if you choose to make stock again. *see note at top of page
5) Put strained broth in fridge overnight.
6) Scrape the fat from top of stock and put in ice cube trays to be substituted for oil in chicken based dishes. Place in freezer and once frozen solid, store in freezer bag. Saves up to 6 months.
7) Either store the broth in Tupperware and pop in the freezer, labeled, or (what I do) measure out stock and place in freezer bags to store in freezer. That way when you are ready to use, the bag can be peeled or cut off and dropped into a saucepan for thawing. Stores up to 6 months. Enjoy!