← Back to Search Results
slow cooking
Chicken Stock

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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. This recipe makes enough for two average soup recipes. Use what you need and freeze the remainder for another recipe. If your slow cooker is not large enough to make the full quantity, you can cut the recipe in half.

Yield: Makes about 12 cups (3 L)

Ingredients

  • 4 lbs (2 kg) bone-in skin-on chicken parts
  • 4 carrots, scrubbed and coarsely chopped
  • 4 stalks celery, coarsely chopped
  • 3 onions, coarsely chopped
  • 6 sprigs fresh parsley
  • 3 bay leaves
  • 10 whole black peppercorns
  • 1 tsp (5 ml) dried thyme
  • Salt (optional)
  • 12 cups (3 L) water

Directions

1. In slow cooker stoneware, combine chicken, carrots, celery, onions, parsley, bay leaves, peppercorns, thyme, salt to taste (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 or freeze in an airtight container.

VARIATIONS

Slow Cooker Turkey Stock

Substitute 1 turkey carcass, broken into pieces, for the chicken parts.

Stovetop Turkey Stock

Break a turkey carcass into manageable pieces and place in a stockpot. Add 2 quartered carrots, 2 quartered celery stalks, 2 quartered onions and 8 whole black peppercorns. Add water to cover and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 3 hours, then strain and discard solids.

Notes

Works best in a large (minimum 6-quart) slow cooker.

The more economical parts of the chicken, such as necks, backs and wings, make the best stock.

If you want to use this stock soon after it has finished cooking, strain it into a bowl (preferably stainless steel) and set in a sink filled with ice water, replenishing the ice as necessary, until the stock has cooled to room temperature. Stir well and refrigerate until fat forms on the surface.


© 2008 Judith Finlayson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 12 servings and does not include the optional salt.

7kcal (0%)
2mg (0%)
0mg (1%)
43mcg RAE (1%)
21mg
1mg
0g
0g
0g
0g
2mg (1%)
5mg (0%)
0g (1%)
0g (1%)
0mg (0%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
cook-with-jamie Cook with Jamie
by Jamie Oliver
baked-explorations Baked Explorations
by Matt Lewis
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
the-provence-cookbook The Provence Cookbook
by Patricia Wells
mexican-everyday Mexican Everyday
by Rick Bayless
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
west-coast-cooking West Coast Cooking
by Greg Atkinson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
spice Spice
by Ana Sortun
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?