Recipe: Appetizing Crockpot Chicken Stock

Crockpot Chicken Stock. Slow cookers are incredibly convenient for making meals, especially during the fall time. Cook your chicken stock for at least eight hours in the slow cooker, but the stock only gets more rich and intense the longer you let it go. Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal.

Your time commitment is minimal because you don't have to babysit a pot on a stove all day, and you're using bones you would've thrown away anyway. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the The Best Whole Chicken in the Crock Pot recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot, including the original onion and spices you used when making the chicken. You can cook Crockpot Chicken Stock using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Crockpot Chicken Stock

1. It's of chicken or turkey carcass, after cooked and cleaned.
2. You need of celery stick with tops.
3. Prepare of garlic cloves.
4. It's of bay leaf.
5. Prepare of carrot.
6. It's of Rosemary sprig.

S train out the solids when it's done. Truth be told, I have always thought homemade stock was a lot of effort for little payoff… but I had a Crock Pot Rotisserie Chicken on the menu this week and soup the next day… so what the hey, right?. And, it occurred to me that there was no reason I had to simmer the stock on my stove top over night or all day long… There is a lot to love about homemade chicken stock: It's fast and easy: I make it in my crockpot, although you could certainly make it on the stove top by simmering it over low heat. Just dump all the ingredients in and walk away.

Crockpot Chicken Stock instructions

1. Add carcass to the crockpot. Also add skin and fat and anything else left over that you would normally just throw away..
2. Add rest of ingredients. Fill crockpot with water..
3. Cook on low for at least 8 hours. Longer is ok..
4. Strain out stock. You can freeze at this point..

This slow-cooked bone broth uses roasted bones and unpeeled veggies, which produces a much deeper flavor and darker color. For a lighter-colored broth, omit the roasting step and use peeled veggies. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night.