STONEGABLE SLOW COOKER CHICKEN STOCK~ From StoneGable's Kitchen

STONEGABLE SLOW COOKER CHICKEN STOCK

This is a "NOT ROCKET SCIENCE" recipe~ a little more of this or a little less of that won't hurt.


1 1/2~ 2 lbs chicken backs, wings, necks, thighs (my favorite is the whole chicken back)

2 onions, peeled and quartered

2 large carrots, scrubbed and cut into 3 inch pieces

3 ribs of celery, with leafy tops, scrubbed and cut into 3 inch pieces

water, to fill slow cooker 3/4 full

1 TBS kosher salt

6 peppercorns

1/4 cup parsley, tied in a bundle

1 bay leaf

3 TBS chicken bullion granules


Put all ingredients in the slow cooker. My slow cooker is quite large, if you have a smaller slow cooker just amend the recipe accordingly.


Cook on low for 10 hours.

Pour soup through a colander lined with a cheesecloth into a large bowl. I set the colander in a large stainless steel bowl in my sink. Then ladle the soup and all the ingredients into the colander. Gather the cheesecloth into a ball by the ends, and squeeze all the delicious liquid from the solids.


Discard the cheesecloth and contents.


Freeze chicken stock, once it is cool, into freezer containers and ice cube trays.


When the chicken stock is frozen into ice cubes, pop them out of the trays into a freezer bag or large plastic container.


Now you have StoneGable Chicken Stock ready to use for any recipe!


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