Sunday, March 16, 2014

Chicken Stock

It's so easy. SO easy. Do this after you crockpot your chicken. Then use the stock to make Chicken Pot Pie, boil rice, or make soup.  The best part about this is that after you crockpot your whole chicken, you can reuse the crockpot overnight for the stock and you don't have to clean it up for another day. Bingo!

Recipe from 100 Days of Whole Food

  • 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 (I didn't use this)
  • 1 sprig fresh parsley (I didn't use this)
  • 1 sprig fresh thyme (I didn't use this)
  • Salt, to taste
    Note: If you are missing any of these ingredients I wouldn’t let that stop you from making it anyway.
  1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
  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 ½” 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.
  5. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just “need a little” for making sauce or rice. This stock is great in soupslike chicken noodle soup and also in rice like risotto.

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