Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
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Chicken Stock
There’s nothing quite like the flavor of homemade chicken stock. It’s very easy to make — you can cook it overnight, strain it in the morning and refrigerate it during the day. By the time you return home, the fat will have congealed on top of the stock and you can skim it off. Use a large (minimus 6-quart) slow cooker.
Yield : Makes about 12 cups (3 L)
Ingredients
- 4 lbs (2 kg) bone-in skin-on chicken parts (see Notes)
- 3 onions, coarsely chopped
- 4 carrots, scrubbed and coarsely chopped
- 4 stalks celery, coarsely chopped
- 6 sprigs parsley
- 3 bay leaves
- 10 black peppercorns
- 1 tsp (5 mL) dried thyme leaves
- Salt, optional
- 12 cups (3 L) water
Directions
1. In slow cooker stoneware, combine chicken, onions, carrots, celery, parsley, bay leaves, peppercorns, thyme, salt, if using, and water. Cover and cook on High for 8 hours. Strain into a large bowl, discarding solids. Refrigerate liquid until fat forms on surface, about 6 hours. Skim off fat. Cover and refrigerate for up to 5 days.
Notes
The more economical parts of the chicken, such as necks, backs, and wings, make the best stock.
Mindful Morsels
You can easily reduce your consumption of sodium by making your own stock and not adding salt. One cup (250 mL) of this stock, with no salt added, contains 21 mg of sodium. The same quantity of a typical prepared stock likely contains more than 500 mg of sodium. Healthy adults should consume no more than 2,400 mg of sodium a day.
© 2006 Judith Finlayson
Nutritional Information
Nutrients per serving
Nutritional information is based on 12 servings.
9 kcal
0 % daily value
1 % daily value
3 % daily value
37 mg
2 mg
1 g
0 g
0 g
1 g
2 mg
9 mg
0 g
0 g
0 % daily value
