Monday, August 13, 2012
Homemade Chicken Stock in the Crockpot
I've always wanted to make my own chicken stock, but I'm just too darn lazy to stand around a pot all day and watch it cook down. Sigh. But I knew there must be a way to do it in the crockpot, so the last time we had a rotisserie chicken, I saved the carcass in a freezer bag, threw it in the freezer and began searching for a recipe. (You could also, of course, do this with a whole chicken you made yourself.)
I was thrilled to find an easy recipe on a blog called 100 Days of Real Food, which is wonderful, for so many reasons, but this recipe took the blog up even more in my opinion. I changed very little in her recipe (I didn't have fresh thyme, so used dried), so I'm reprinting exactly as she has on her site. If you've had a hankering to try your own chicken stock, try this recipe out. So very easy and delicious.
Homemade Chicken Stock in the Crockpot (from 100daysofrealfood.com)
Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
1 onion, peeled and loosely chopped
1 rib of celery, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 sprig fresh parsley
1 sprig fresh thyme (*I used 1 tsp dried thyme)
Salt, to taste
1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. **I just took my frozen carcass out and put it in the crockpot.**
2. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top).
3. Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc. Either refrigerate or freeze the stock for future use.
*I froze 4 cups of mine, and put the rest in the fridge.