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Shredded Chicken and Homemade Stock

Shredded Chicken and Homemade Stock

1 Whole Chicken
1-2 Cups of Water
Veggies- carrots, onions, celery, garlic, whatever you have lying around
Salt and Pepper
Vinegar, any kind
Bay Leaf

Rinse and dry chicken and then pull out the "giblets." Cover with salt and pepper and place into your slow cooker.
Add various chopped vegetables. They are only in there for flavor, so add as many or as few as you like. Add 1-2 Cups of water, cover, and cook on low for 8-10 hours.
After it's done, remove chicken to large cutting board and allow to cool. Take the chicken off of the bones and place into a separate bowl.
Keep chicken in fridge for up to 1 week or keep in freezer for longer storage.
Return bones, skin, fat, etc. . . to the crockpot. Add a couple splashes of vinegar and the bay leaf. Cook on low for 8-24 hours.
Using a slotted spoon, remove the big chinks and then strain the remaining liquid through a fine mesh strainer or cheesecloth into your container(s).
Allow to cool in the fridge for a couple hours and then, using a slotted spoon, remove the layer of fat from the top.
Keep the stock in the fridge for up to 48 hours or in the freezer for later.


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