CROCK POT CHICKEN STOCK
Nothing beats the flavor of homemade chicken stock. But some recipes are intimidating for the home cook. Here's a no-fuss way to make it that doesn't require you to be there to attend it half the day. Unlike some recipes that yield gallons, this gives you a nice, manageable 2qts in a concentrated, jellied form that can be diluted to 4 qts if you want to. You can use the carcasses from any kind of cooked chicken that doesn't have breading, tomato sauce, or strong spices like curry or hot sauce on it. You don't have to have the giblets, but if you thought to save them the stock will be better.
Provided by 3KillerBs
Categories Stocks
Time 10h15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 6
Steps:
- After eating the cooked chickens for the original chicken dinners pick all meat from bones and reserve for other purposes.
- Break the bones apart so that they'll fit better into the crock pot.
- Put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot.
- Add vegetables.
- Add cold water until crock pot is full to 1 1/2 inches below the rim.
- Cook on high 4 hours and then on low for another 6-8 hours.
- Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal.
- Portion out and freeze stock in whatever quantities suit your needs.
- Tip -- Be sure that the water is COLD. Cold water draws the goodness out of the bones and veggies while hot water seals it inches So for stock you want to start with cold water and heat slowly to draw all the flavor into the stock while for cooking the meat/veggies to eat those you would plunge them into boiling water and cook rapidly to preserve the flavor in the meat/veggies.
- Tip -- Don't avoid using the fat. It adds flavor as it simmers and you remove it at the end anyway.
- Tip -- Unless your budget dictates that no possible source of protein/calories should be overlooked any meat that might be remaining on the bones is not worth salvaging because it will be mushy and tasteless.
- Tip -- This strong, jellied stock can be diluted with up to an equal quantity of water if you need to stretch the supply.
- Tip -- If one of the other uses you have for the chicken meat is chicken salad or any other dish that calls for celery you can substitute the leaves and trimmings from several celery stocks instead of using whole stalks.
- Tip -- Some people use the onions peel and all. I find stock made that way can be a touch bitter. But it does give a very rich color when using yellow onions. Try it once to see if you like it. (If you don't the stock is not wasted because you can use it in curry where the intensity of the spices will overpower the unwanted flavor anyway).
- Tip -- you can save chicken carcasses and giblets in the freezer until wanted.
- Tip -- You can substitute turkey or use a mix of turkey and chicken if you have it on hand.
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Chantetjie Meyer
[email protected]I'm a busy mom and this recipe is perfect for me. I can just throw everything in the crock pot in the morning and dinner is ready when I get home.
Divine Light
[email protected]I'm a new cook and this recipe was so easy to follow. I was able to make delicious chicken stock without any hassle.
Sizzling Jutti
[email protected]This recipe is a lifesaver. I always have chicken stock on hand now and it's so much better than the store-bought stuff.
RAI JATT
[email protected]I'm so glad I found this recipe. I've been looking for a good crock pot chicken stock recipe for a long time. This one is definitely a keeper.
Akaje Nelly
[email protected]This is the best chicken stock recipe I've ever tried. It's so easy to make and the flavor is amazing. I've used it in a variety of dishes and it's always been a hit.
Degarege Belay
[email protected]The chicken stock from this recipe is so versatile. I use it in everything from soups and stews to rice and pasta dishes.
Hailu Guemassa
[email protected]I love that this recipe doesn't require any special ingredients or equipment. I can just throw everything in the crock pot and let it do its thing.
Rezwan Khan
[email protected]This recipe is a great way to use up leftover chicken bones. I usually just throw them in the crock pot with some water and let it simmer for a few hours. Then I strain the stock and use it in my favorite recipes.
Asghar Ali
[email protected]I've been making chicken stock in my crock pot for years and this recipe is by far the best. It's so simple and the stock always comes out perfect.
Suhel Baloch
[email protected]This crock pot chicken stock recipe is a must-try! It's so easy to make and the results are incredible. The chicken stock is rich, flavorful, and perfect for using in all your favorite recipes.