Karen’s Chicken Stock
This time of year, I usually have something brewing in my crock pot. Most times, it is a stock. I like a rich base for whatever dish I am preparing. I find that making my own stock is easy and no store-bought brand has as much flavor and nutrients as this homemade version.
Ingredients
- Chicken carcass and/or parts such as legs, thighs, wings
- Mirepoix ((celery, onion & carrots diced or crudely chopped)
- Bay leaves
- Salt and pepper
- Water
I like to brown the ingredients before putting them into the crock pot. I do this for a couple of reasons. One, the flavors are richer. Two, the stock starts cooking right away.
You can find Mirepoix (celery, onion & carrots) at many grocery stores. It is diced and packaged in small and large containers in the produce section. You can also chop the onions, carrots and celery into 3-4 inch pieces if you can’t find it in a store.
Add a a few tablespoons of grapeseed, avocado, or canola oil to a stock or cast iron pot. Brown the Mirepoix on medium to medium-high setting. Once most vegetables are browned, transfer to the crock pot. You will want the vegetables on the bottom.
Brown the chicken parts and/or carcass in the same pan. You are not trying to cook the chicken, so a higher heat is best. Once both sides of the chicken parts are brown, transfer to the crock pot.
Fill the crock pot about a half inch below the lid with water. Add 1-2 large Bay Leaves and about a teaspoon of salt and half teaspoon of black pepper….or to your taste.
Cook on high for 4 hours. Cook on low for 20+ hours. Your house will smell so good!
When finished, let the stock cool until you are able to lift the pot from its base. Set it in a deep sink.
Grab a large bowl, a large strainer, and a ladle. Set the bowl in the sink next to the stock. Rest the strainer over the bowl. Ladle the stock…parts, bones, veggies and all…through the strainer and into the large bowl.
I find that if you cook the stock for 24+ hours that all of the flavor and nutrients have transferred into the liquid. The vegetables fall apart too. For this reason, I throw out the chicken and vegetables.
If you are not using all of the stock right away, fill mason jars or airtight containers and keep in the refrigerator for a week.
Trick
I like to freeze some of my stock in large silicone whiskey ice cube trays. This is just the right amount needed for steamed vegetables or for flavoring main dishes.
Karen’s Chicken Stock
In the fall and winter, I usually have something brewing in my crock pot. Most times, it is a stock. I like a rich base for whatever dish I am preparing. I find that making my own stock is easy and no store-bought brand has as much flavor and nutrients as this homemade version.
Ingredients
- Chicken carcass and/or parts such as legs, thighs, wings
- Mirepoix ((celery, onion & carrots diced or crudely chopped)
- Bay leaves
- Salt and pepper
- Water
Trick
I like to freeze some of my stock in large silicone whiskey ice cube trays. This is just the right amount needed for steamed vegetables or for flavoring main dishes.
I like to brown the ingredients before putting them into the crock pot. I do this for a couple of reasons. One, the flavors are richer. Two, the stock starts cooking right away.
You can find Mirepoix (celery, onion & carrots) at many grocery stores. It is diced and packaged in small and large containers in the produce section. You can also chop the onions, carrots and celery into 3-4 inch pieces if you can’t find it in a store.
Add a a few tablespoons of grapeseed, avocado, or canola oil to a stock or cast iron pot. Brown the Mirepoix on medium to medium-high setting. Once most vegetables are browned, transfer to the crock pot. You will want the vegetables on the bottom.
Brown the chicken parts and/or carcass in the same pan. You are not trying to cook the chicken, so a higher heat is best. Once both sides of the chicken parts are brown, transfer to the crock pot.
Fill the crock pot about a half inch below the lid with water. Add 1-2 large Bay Leaves and about a teaspoon of salt and half teaspoon of black pepper….or to your taste.
Cook on high for 4 hours. Cook on low for 20+ hours. Your house will smell so good!
When finished, let the stock cool until you are able to lift the pot from its base. Set it in a deep sink.
Grab a large bowl, a large strainer, and a ladle. Set the bowl in the sink next to the stock. Rest the strainer over the bowl. Ladle the stock…parts, bones, veggies and all…through the strainer and into the large bowl.
I find that if you cook the stock for 24+ hours that all of the flavor and nutrients have transferred into the liquid. The vegetables fall apart too. For this reason, I throw out the chicken and vegetables.
If you are not using all of the stock right away, fill mason jars or airtight containers and keep in the refrigerator for a week.