I've never made homemade chicken stock before. I assumed it wasn't worth the effort when you could go out and buy pre-made chicken broth or stock super inexpensively. Then my friend Paula told me how simple it was to make. So when we made a whole chicken in the crockpot last weekend, I figured I'd give it a try.
Oh my goodness, I can't believe I haven't done this before!! It was SOOOOOOO simple. SO SIMPLE. Now I'm not saying I'll never buy it again from the grocery store, but I will definitely make this every time we have chickens. Look at home much stock I got from one carcass (that sounds so gross)?! I probably could have gotten more too if I had added more water. I just wasn't sure how much to add.
So here's how to do it...
After eating your whole chicken dinner, throw all of the bones back into your crockpot. Don't worry if there is still meat on the bones. Just toss it back in. Add anything you have on hand to help flavor this....carrots, celery, onions, thyme, parsley, rosemary, peppercorns, whatever. I used carrots, onion, parsley and black pepper.
Cover the chicken bones with water. Cook on low for 18-24 hours. Then strain through a mesh colander to get all of the "stuff" (meat, bones, seasonings, etc.) leftover in the crockpot out and leave just the liquid. Pour into SEVERAL mason jars (leave a little room at the top if you plan to freeze it) and set in the fridge to cool. When cool you can freeze it until ready to use.
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