Chicken Stock
Ingredients
Crock pot
Water and wine to cover the chicken half way (wine is optional but use what you want)
Random veggies-garlic, onions, celery stalks, carrots, and peppers of any sort
Any seasoning- this depends on what I want the stock for later. I will use celery seed, lemon pepper, italian seasoning, basil, thyme, ginger, etc.
Chicken fryer
Directions
1-Toss a whole fryer chicken in a crock pot.
2-Add in vegetables and liquid.
3-Let the chicken cook 2 hours on high or 4 hours on low.
4-Pull out the chicken and take off all the meat that you want. This meat can be used for any recipe that requires, soft & tasty chicken.
5-Once the chicken is off the bones, toss the entire carcass back into the crock pot.
6-Cook it for another 4-6 hours on high.
7- Let the crock pot cool down and then strain out all the big stuff in the crock pot.
8- Put the crock in the fridge until the next day or transfer the liquid to a new container with a lid.
9-The next day scrape off all the fat and then use the broth for soup. If I don't need the broth at this time, freeze it for later!
Here are some of the veggies and spices that I used on my last batch. I tossed in onions, carrots, spicy cabbage, garlic, lemon grass and cinnamon with the raw chicken. I then sprinkled dry basil on top of the chicken. This was a great stock for Pho (I will post that recipe soon.)
This is step #9- Once it comes out of the fridge you can clearly see the fat! Lightly scrape it off. I add the fat to aluminum foil. This can then be tossed.
Homemade chicken stock = the best!
ReplyDeleteI always have a few containers in the freezer of the stuff. So easy to make, so easy to pop out of the freezer when you need it...
I agree completely: never buy!
Thanks for stopping by my blog by the way... :-)
Appreciate it...
Crystelle