Posted by: dinainsuburbia | February 4, 2015

Easy Peasy Chicken Stock

So, this is more of a method than a recipe. You really can adjust the “recipe” depending upon what you have on hand. Have parsley? Throw it in. Have celery? Throw it in.. you get the point.

Whenever I make a roast chicken I am religious about saving the carcass. I fix all the ingredients right away in the slow cooker, and put the slow cooker insert & lid in the fridge. That way it’s ready to go in the morning and I don’t need to fuss!

INGREDIENTSstock1

  • 1 chicken carcass
  • 2 carrots, roughly cut into 3-4 pieces each (no need to peel)
  • 2 ribs celery, same as above
  • 1 large onion, washed, peel on, cut in half or in quarters
  • one bunch parsley
  • salt & pepper

DIRECTIONS

In your slow cooker, place the chicken carcass, and all the other ingredients. Season well with salt and pepper and cover with cold water until all ingredients are covered (don’t worry if a bit of the breast bone sticks out). Cook on low 10-12 hours. stockWhen done, strain over cheese cloth or a fine strainer into a pot (use for chicken soup) or into mason jars for freezing (these keep very well in the freezer- and it’s great to have stock on hand whenever you need).

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