Monday, July 8, 2013

Homemade Chicken Stock in a Slow Cooker

I use my slow cooker for TONS of things. One of the really cool things I found is that you can use it to make homemade chicken stock.

It’s super easy to do and the difference is amazing. While I certainly don’t use homemade chicken stock for everything, it’s a really nice thing to be able to do with leftovers and it really ups the recipe results when I do.

Last week I made some using the leftovers from a store-bought rotisserie chicken that I had picked up for a quick dinner.

Clean most of the meat off the chicken. Save the bones. If you can’t/don’t want to do the stock right away, put the bones in a bag in the freezer until you are ready.

Put in slow cooker.  Add a peeled and quartered onion, 2 or 3 peeled carrots, and some peeled garlic cloves.  I can’t stand celery, so it’s never in my house, but you can add a few stalks of that too. Cover with water.  

Cover slow cooker and cook on low for 6—8 hours.  It will look something like the photo below. Note the difference in the deeper color to the liquid and the "cooked" look to the vegetables, etc.

When done, cool just until you can handle the crock insert. Strain the liquid. I line my colander with paper towels (see below) and slowly pour it through.

I stop occasionally to discard the solids that stop the liquid from flowing through. Replace the paper towels and re-strain a second time.

At this point, you can chill the whole container to skim the fat off the top, or just leave it in.  As you can see, there isn't a ton of fat in it. Just that small rim at the top.

Add salt to taste. Super important. Will taste horrible without adding salt.

The color of homemade stock is amazing.  Just look at that photo above and the one below.  It looks NOTHING like the watery yellow stuff that comes from the can, cube, or powder.  And the flavor is above compare.

I divide it up into small bags with 1 cup in each bag and freeze it. Then when I need some for a sauce or recipe, I just thaw it and use.

Try'll be impressed with your cooking prowess.

No comments: