Best 2 Kittencals Best Chicken Stock Broth Crock Pot Option Recipes

Welcome to the ultimate guide to crafting the most flavorful and nutritious chicken stock broth using the convenience of a crock pot. Whether you're a seasoned home cook or just starting your culinary journey, this article will provide you with expert tips, ingredient insights, and step-by-step instructions to create a delectable chicken stock broth that will elevate your soups, stews, sauces, and gravies to new heights. Discover the secrets to extracting rich flavors from chicken bones, vegetables, and herbs, and learn how to customize your broth to suit your personal preferences. So, gather your ingredients, prepare your crock pot, and embark on a delicious adventure as we explore the art of making the best chicken stock broth in the comfort of your own kitchen.

Let's cook with our recipes!

KITTENCAL'S BEST CHICKEN STOCK/BROTH (CROCK POT OPTION)

Kittencal's Best Chicken Stock/Broth (Crock Pot Option) image

Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)

Provided by Kittencalrecipezazz

Categories Stocks

Time P1DT4h

Yield 12-15 serving(s)

Number Of Ingredients 8

Ingredients

4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
2 large onions, do not peel the skin off, and cut in large pieces
2 large unpeeled carrots, washed
2 large celery ribs, cut in half
10 -12 peppercorns
1 head garlic, broken into cloves (can leave the skin on)
2 tablespoons salt (or to taste)
cold water, to cover all ingredients

Steps:

Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
Place on stove element; cover and bring to a full boil.
Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
At this point you can transfer to a crockpot.
Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
Adjust salt to suit taste.
After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
Remove any fat that has gathered on top.
Heat again until just to a liquid (this will make it easier to strain).
Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
Let cool completely and freeze in containers.

Nutrition Facts : Calories 222.1, Fat 13.9, SaturatedFat 4, Cholesterol 69, Sodium 1245.8, Carbohydrate 5.5, Fiber 1.1, Sugar 1.9, Protein 17.9

CHICKEN BROTH IN A SLOW COOKER

Chicken Broth in a Slow Cooker image

This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.

Provided by Micki Stout

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes

Time 10h15m

Yield 5

Number Of Ingredients 6

Ingredients

2 ½ pounds bone-in chicken pieces
6 cups water
2 stalks celery, chopped
2 carrots, chopped
1 onion, quartered
1 tablespoon dried basil

Steps:

Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 5.8 g, Cholesterol 61.5 mg, Fat 14.8 g, Fiber 1.8 g, Protein 21.7 g, SaturatedFat 4 g, Sodium 99.2 mg, Sugar 2.6 g

Tips:

Use a whole chicken for a richer flavor. You can also use chicken bones or a combination of chicken and bones.
Add plenty of vegetables to the stock. This will help to add flavor and nutrients.
Use filtered water to make the stock. This will help to remove any impurities and give the stock a clearer flavor.
Simmer the stock for at least 4 hours, or up to 24 hours. The longer you simmer the stock, the more flavor it will have.
Strain the stock before using it. This will remove any solids and give the stock a smooth consistency.
Store the stock in the refrigerator for up to 5 days, or in the freezer for up to 6 months.

Conclusion:

Making chicken stock in a crock pot is a great way to create a delicious and nutritious broth that can be used in a variety of dishes. By following these tips, you can make a stock that is full of flavor and perfect for your next recipe.