Saturday, March 24, 2012
A few weeks ago when I completed my Operation Use My Crockpot, I mentioned that I had made Chicken Stock in the crockpot. A few of you asked me if I'd share the recipe, but really it doesn't even involve much of a recipe (basic instructions were shared by coworker). Just a chicken carcass or bones, water, a bit of apple cider vinegar, some veggies, and about a day. And look how gorgeous...
Seriously guys...so easy and you know exactly what you'll be putting into your soup or whatever recipe calls for chicken broth or stock. (As far as I understand, the difference between stock and broth comes from the bones--stock is used by simmering bones whereas broth does not. But I use stock and broth interchangeably).
Homemade Chicken Stock (Crock Pot)
Chicken Bones (I used whole carcass--skin and all from when I roasted chicken in the oven)
Roughly Chopped Vegetables (celery, carrots, onion, whatever you have on hand)
About 12 Cups of Water (at least enough to cover the bones and veggies)
1 Tablespoon Apple Cider Vinegar
Bay Leaf and other seasonings you like (parsley, thyme, Italian, etc)
1. Place chicken bones, veggies, and seasoning in crockpot
2. Cover with water (I used about 12 cups)
3. Add seasoning and apple cider vinegar
4. Allow mixture to sit for an hour and then simmer on low for 18-24 hours.
Basically I started this one evening and then the next evening it finished cooking.
After the Simmering
1. Strain into a big bowl and place bowl in an ice bath in the sink to cool (if you have time to let it cool normally that's fine, too).
2. Allow broth to cool in fridge so that you can skim the layer of fat from the top of the stock
3. Store in containers and freeze for a few months. I use these Ball Freezer Jars and love them (and yes, I realize just what the picture below looks like...but...).
Now some disclaimers. When I first tasted the broth I was struck by how bland it was. But then it dawned on me--because it doesn't have all the salt that normal broth does! In fact it doesn't have any salt at all (which you can add to taste). Don't be disappointed if this doesn't taste quite like your canned Swanson's. Also Debbie and I were talking on twitter about the "greasiness" of homemade broth. I'm not sure if it's necessarily a greasiness rather than a richness. It should be a little thicker than you'd expect. But when I used it in my homemade chicken pot pie it was delicious!
Beth Fish Reads hosts Weekend Cooking. "Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs." Hope you'll join the fun!