Still buying that liquid gold in the box? Making stock is easier than you think. All you need is a simple stock recipe.
Have you ever made chicken stock, or do you buy it? Either one is good, but too often, the stuff on the shelf can come loaded with salt. Sometimes, this can alter the flavor of your cooking.
The better way?
3. Make chicken stock in the slow cooker.
Make your own baby. Before you start whining, let me tell you how simple it is – especially if you have a slow cooker.
Buy first, why do you need chicken stock? Gravy, stuffing, cook rice in it, make soup. It’s a Thanksgiving necessity, so let’s make it flavor-licious baby!
One last tip: Don’t use too many herbs. This stock should be as versatile as possible, so I skip the dill. I find it competes with other flavors at times. But hey, you make it however you’d like. Also, no salt or pepper. Leave that to the recipe you use the stock in, K?
- 1 roasted chicken or leftover chicken bones
- 3 carrots, cut in half or large chunks
- 5 stalks celery
- 1 head garlic, cut in half
- 1-2 whole large onions, peeled and quartered
- 1 bay leaf
- 5-8 sprigs thyme
- ½ bunch parsley
- Filtered water
- Put all ingredients in slow cooker.
- Add enough water to cover all ingredients.
- Cover and cook on low 8-12 hours (overnight is good).
- Strain all ingredients out, and pour stock into quart mason jars or containers.
- Refrigerate for one week, or freeze and use within 6 months.
Like this lil’ diagram? Think Thanksgiving is hard? Au contraire dahling. Go check out my tips on making Thanksgiving easier.
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(Psst... See something inappropriate or unhealthy? Please let me know.)
The post How To: Slow Cooker Chicken Stock Recipe appeared first on Spoon and Saucer.