Thursday, December 11, 2014

Overnight Chicken Stock in the Crock Pot

Earlier this week I posted a recipe for Crock Pot Rotisserie Chicken - and this is the easiest stock you will ever make using the bones and carcass from that same chicken.  I do it EVERY time and at this point, probably never have to buy stock in the carton again (seriously, my freezer is packed with it!!). 


Because of how tender the chicken is when it's done, I literally pull the meat off the bones, leave the carcass in the Crock Pot and after dinner, I make this.


Don't worry if you don't have all of the ingredients.  It still turns out great.  I rarely make it with additional onion and a couple of times I didn't have celery.  The taste difference between homemade and stock or broth in the carton is unbelievable.  And when it's this easy, why not make homemade??

Makes approximately 14 cups 

Overnight Chicken Stock in the Crock Pot

Leftover chicken bones and carcass equivalent to one 4-5 pound chicken
1 onion, peeled and loosely chopped
1 rib of celery roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 spring fresh thyme
salt and pepper, to taste

Remove all the edible meat from the chicken and place (or leave) the bones, skin, cooking juices, etc. in the Crock Pot.  If you are using the chicken carcass from "Crock Pot Rotisserie Chicken", leave everything single thing that's leftover in the Crock Pot.

Add the onion, celery, carrot and herbs on top of the bones and fill the Crock Pot almost to the top with water (leaving about 1/2 inch at the top).

Turn the slow cooker on low after dinner and cook overnight.  In the morning, turn off the heat and, using a soup ladle, pour the stock through a fine mesh strainer to remove all herbs, bones, etc.

Refrigerate for up to a week or freeze into portions - I use 32-ounce (4 cups) or 16-ounce (2 cups) deli containers.  In the freezer it will keep for about 6 months until it starts to lose flavor.

(Source: adapted from 100 Days of Real Food)

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