Saturday, September 22, 2012

Recipe Collection: Crock Pot Stock

I don't know why I didn't think of this before. Cooking a whole chicken in the crock pot is simple (in fact this is my second one this week) but I always groaned at making the stock on the stove top. Then I did some Googling and found out that I can make my stock in the crock pot overnight!

After you have cooked your chicken in the crock pot (for me it's a seasoned chicken on low for 7 hours) let the juices remain in the ceramic bowl. After you have carved your chicken, throw all the bones and parts back into the chicken juices. I added four cups of water to my small crock and will add 8 to the large one for tonight. Turn the crock pot on low and let it go. I let it go overnight (at least 12 hours) and add water if it looks low. Then in the morning, strain off the bones and parts, and put your stock into glass jars. Let the stock separate, save your fat for gelatin if you like, and fridge or freeze your stock.

I'm still working on what I need to add to the stock here and there, but so far it's working JUST fine from the spicing of the chicken.

Happy Saturday!

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