Mushroom Chicken Stock

1 whole chicken or rotisserie chicken*

1 pkg. Melissa’s Pearl Onions, washed, skin on

1 pkg. Melissa’s Dried Portobellos, rinsed

2-3 carrots, cut into 3-inch pieces

2 celery stalks, cut into 3-inch pieces, with leaves in tact

2 bay leaves

½ teaspoon dried thyme (or 1 sprig fresh)

1 teaspoon rubbed sage (or 1 sprig fresh)

½ teaspoon poultry seasoning

½ teaspoon whole peppercorns

1 tablespoon Kosher salt

 

Place all ingredients in a slow cooker.  Add cold water to cover.  Cook on low for 8 hours. Allow to cool slightly, and then place a large colander in a large bowl.  Pour the stock into the colander, separating the solids from the liquids.  Discard solids. Pour the stock into jars or containers.  I use various sized plastic containers from 1/2 cup up to 3 cups, so it is premeasured for just about any recipe that I need.   If you plan to freeze the stock, leave about an inch at the top for liquid expansion, otherwise use within three days.  

 

*As rotisserie chickens tend to be highly seasoned, I find that they yield the most flavorful stock.

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