AllyCatCrock Pot Chicken Stock
August 5th 2008 04:18
This is another easy recipe that takes no time to prepare and I end up with a delicious healthy clear stock to use in recipes. After seeing the price of real natural stock in the supermarkets ($7.30 for 500 mls - geez) in the freezer section, this costs a fraction of the price and the main ingredient, well its the stuff you would end up throwing in the bin anyway.
2 chicken carcasses
3 small to medium onions cut into chunks, some yellow skin can remain
3 medium carrots sliced
4 or 5 sticks of celery sliced
4 bay leaves
Thyme
Salt and pepper
Throw all ingredients into slow cooker, fill up with water to just cover everything. Set your slow cooker to low and leave to cook overnight, about 8 hours. Simple.
I buy the roasted chicken from the deli section of the supermarket. I usually shred all the meat off immediately and use the meat for sandwiches and recipes calling for chicken. The chicken carcass I save in the freezer until I have 2 of them and then make this stock. I prepared this last lot in the evening and woke up to a wonderful homemade stock bubbling away in the slow cooker. Once left to cool slightly, I drain it in a colander and squeeze the excess stock out with a potato masher. I end up with about two litres of pure, natural, clear chicken stock full of goodness. Yum!
2 chicken carcasses
3 small to medium onions cut into chunks, some yellow skin can remain
3 medium carrots sliced
4 or 5 sticks of celery sliced
4 bay leaves
Thyme
Salt and pepper
Throw all ingredients into slow cooker, fill up with water to just cover everything. Set your slow cooker to low and leave to cook overnight, about 8 hours. Simple.
I buy the roasted chicken from the deli section of the supermarket. I usually shred all the meat off immediately and use the meat for sandwiches and recipes calling for chicken. The chicken carcass I save in the freezer until I have 2 of them and then make this stock. I prepared this last lot in the evening and woke up to a wonderful homemade stock bubbling away in the slow cooker. Once left to cool slightly, I drain it in a colander and squeeze the excess stock out with a potato masher. I end up with about two litres of pure, natural, clear chicken stock full of goodness. Yum!
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