SLOW COOKER CHICKEN STOCK
For standout gravies and sauces, make your own chicken stock. Turn everything over to the slow cooker for a long simmer. That frees up the busy stovetop. -Beth Jacobson, Taste of Home Magazine, Milwaukee, WI
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- Place the first nine ingredients in a 5-qt. slow cooker; add water. Cook, covered, on low 6-8 hours to allow flavors to blend., Strain stock through a cheesecloth-lined colander; discard vegetables, bones, herbs and peppercorns. If using immediately, skim fat. Or, cool stock, then refrigerate 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)
Nutrition Facts :
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Bella Bella
[email protected]This is a great recipe for beginners. It's so easy to follow.
Heidi Klap
[email protected]I've been using this recipe for years and it never disappoints.
salman ashraf
[email protected]This stock is perfect for making soup. It adds so much flavor.
Jenny Valdez
[email protected]I'm so glad I found this recipe. It's so easy to make and it tastes so good.
Tarif Talukder
[email protected]I made this stock for the first time last night and it was a huge hit with my family. They loved the flavor.
Billy Vang
[email protected]This is the best chicken stock I've ever had. It's so rich and flavorful.
Paul Thomas
[email protected]I've made this stock several times now and it always turns out perfect. It's so easy to make and it tastes amazing.
Rushdien Worship
[email protected]This recipe is a great way to use up leftover chicken bones. I always save my chicken bones in the freezer and then make a batch of stock when I have enough.
Dario Hernandez Aznar
[email protected]I love using this chicken stock as a base for soups, stews, and sauces. It adds so much flavor and richness.
Belinda Mottram
[email protected]This slow cooker chicken stock is a lifesaver! I used to spend hours simmering chicken bones on the stove, but now I just throw everything in the slow cooker and let it do its thing. The stock is always delicious and flavorful, and it's so easy to ma