Sunday, August 28, 2011
Homemade Chicken Stock
After you make your Roasted Chicken and pick the bones clean, you'll have a perfect carcass for chicken stock.
This is so easy. And not only are you saving money by making your own chicken stock, but I really believe in using the whole animal. I feel it's the most respectful thing to do - to not toss out the carcass when you could (so easily!) just make it into stock.
- 6 qt. crockpot, full of bones and leftover chicken carcass
- herbs or veggies if you wish
The Process: (makes 8-10 cups of broth)
Rinse out the crockpot after making your Roasted Chicken, but no need to clean it thoroughly. Just toss the carcass back in the crock, and fill it 2/3 of the way full with water.
Note: If you want to throw some carrots, celery, onion or herbs in here, you can make a more flavorful stock. I opt to make mine plain so I can use it in all sort of different recipes.
Turn the crock on low and go to sleep. When you wake up 7-9 hours later, the entire kitchen will smell like chicken soup. Dig out the carcass and store in glass containers until you're ready to use it! (Be sure to freeze it if you're not planning on using it within a few days.)