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Contents
Quick Stock from Chicken Dinner
What's So Special?
Winner-Winner Chicken Dinner! You have everything on hand, and throwing away all this deliciousness seems wasteful. Chicken broth adds a homecooked taste to everything, so it’s handy to have in the fridge.
All you have to do is throw the ingredients into the crockpot overnight and strain it in the morning. Done.
What goes in the Crock Pot and what comes out:
As you carve down the chicken, the bones and skin bits go into the slow cooker first. Next, you clean out the pantry of garlic and onions and chop them into large pieces, leaving the skin on. Then head to the refrigerator and get some carrots and celery; there’s no need to peel them, just a wash and rough chop.
It’s best to go easy on the seasoning, just salt and pepper, because it can be used for more things. Once everything is dumped into the slow cooker, set it on low for ten hours and wake up to fresh, homemade chicken stock!
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Chicken Stock
Homemade chicken broth is the special touch to so many recipes, and it is so easy to make after dinner of Roasted Chicken! Throw everything in the crockpot and strain it in the morning!
Ingredients
1 chicken carcass with bones and skin that were not suitable for serving
bulb of garlic cut in half so that the cloves are all exposed
1–2 onions quartered
2–3 carrots cut into large pieces
2–3 celery stalks cut into large pieces
fresh herbs that are on hand, like flat parsley, be careful of strong flavors
1 bay leaf
2 teaspoons of salt
1 teaspoon of peppercorns
Instructions
- Add all ingredients to the crockpot, then fill it with water and set to low for 10 hours.
- Strain all the solids from the liquid and discard. Store the clear broth in 1-quart containers. Put the amount you will use with the week in the fridge and freeze the rest.
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