Post by Loupy on Oct 18, 2013 23:34:49 GMT -7
{Slow Cooker} Basic Chicken Stock
By: Everyday Maven @ www.everydaymaven.com/
Not that there is anything wrong with using store bought but I have found that the brands without all the additives, preservatives and flavor enhancers are just so damn expensive, it’s way more cost effective for me to make a batch of my basic chicken stock whenever I have enough chicken carcasses to do so.
We roast a whole chicken at least once a week in our house (pretty much year-round) so I save the carcasses in a freezer bag and use two at a time to make this stock along with any extra chicken backs or necks that I don’t use from a whole chicken that is cut into pieces for other dishes.
This is as basic as it gets. Three simple ingredients and made in the slow-cooker. The end result is about 14 cups of glorious Basic Chicken Stock ready to be turned into endless soups, stews and chili‘s!
Prep: 5 mins
Cook: 24 hours
Total: 24 hours 5 mins
Recipe Makes Approximately 14 Cups of Strained Chicken Stock
Ingredients
2 or more (see NOTES) chicken carcasses from roasted chicken plus any raw backs, necks and wings
1 Tablespoon apple cider vinegar
20 cups filtered water
2 Tablespoon kosher salt
6 to 6.5 Quart slow cooker
fine mesh strainer
mason jars or other glass storage containers
Instructions
Place the chicken parts in the slow cooker along with the apple cider vinegar and water.
Let sit for 30 to 45 minutes.
Add kosher salt, cover, turn on slow cooker to high and set for 4 hours.
If you are home when this comes to a boil, skim the surface for the next ten minutes.
If not, don’t stress out about it and do it later.
When time is up, remove lid and skim surface if needed.
Place lid back on and set to low for 18 to 20 hours.
Allow to cook undisturbed, no peeking or stirring.
Once stock is done and slightly cooled, strain into a large soup pot through a fine mesh strainer.
It is easier if you use a tongs to remove any large bones and parts (less splashing / mess).
From here I transfer the stock to freezer safe mason jars, let cool completely before putting the lids on and place in my fridge or freezer.
It’s that easy!
NOTES:
I use a 6.5 Quart Slow Cooker for this stock.
Use the best quality chicken possible to start with and you will wind up with a better tasting (and quality) stock!
Copyright © 2011-2013 - EverydayMaven™ . All rights reserved.
By: Everyday Maven @ www.everydaymaven.com/
Not that there is anything wrong with using store bought but I have found that the brands without all the additives, preservatives and flavor enhancers are just so damn expensive, it’s way more cost effective for me to make a batch of my basic chicken stock whenever I have enough chicken carcasses to do so.
We roast a whole chicken at least once a week in our house (pretty much year-round) so I save the carcasses in a freezer bag and use two at a time to make this stock along with any extra chicken backs or necks that I don’t use from a whole chicken that is cut into pieces for other dishes.
This is as basic as it gets. Three simple ingredients and made in the slow-cooker. The end result is about 14 cups of glorious Basic Chicken Stock ready to be turned into endless soups, stews and chili‘s!
Prep: 5 mins
Cook: 24 hours
Total: 24 hours 5 mins
Recipe Makes Approximately 14 Cups of Strained Chicken Stock
Ingredients
2 or more (see NOTES) chicken carcasses from roasted chicken plus any raw backs, necks and wings
1 Tablespoon apple cider vinegar
20 cups filtered water
2 Tablespoon kosher salt
6 to 6.5 Quart slow cooker
fine mesh strainer
mason jars or other glass storage containers
Instructions
Place the chicken parts in the slow cooker along with the apple cider vinegar and water.
Let sit for 30 to 45 minutes.
Add kosher salt, cover, turn on slow cooker to high and set for 4 hours.
If you are home when this comes to a boil, skim the surface for the next ten minutes.
If not, don’t stress out about it and do it later.
When time is up, remove lid and skim surface if needed.
Place lid back on and set to low for 18 to 20 hours.
Allow to cook undisturbed, no peeking or stirring.
Once stock is done and slightly cooled, strain into a large soup pot through a fine mesh strainer.
It is easier if you use a tongs to remove any large bones and parts (less splashing / mess).
From here I transfer the stock to freezer safe mason jars, let cool completely before putting the lids on and place in my fridge or freezer.
It’s that easy!
NOTES:
I use a 6.5 Quart Slow Cooker for this stock.
Use the best quality chicken possible to start with and you will wind up with a better tasting (and quality) stock!
Copyright © 2011-2013 - EverydayMaven™ . All rights reserved.
