Chicken Stock

When I make chicken stock,  I do it in  different ways based on what I have on hand and what I plan to do with the stock. Oh, and my mood.

Today I used:

  • Cooked whole Chicken bones and parts — I’m using the leftover Cornish hens
  • 3 Celery stalks (leaves & all), rough chop
  • 2 Carrots, peeled and rough chop
  • 1 Small sweet onion, quartered
  • 4 Garlic cloves, whole but peeled
  • 2 Bay leaves
  • Cracked black pepper, prefer whole peppercorns but didn’t have any
  • 1/2 teaspoon thyme, prefer fresh but didn’t have any
  • 1 teaspoon parsley, prefer fresh but didn’t have any (I think I need to grocery shop)
  • 8 cups water

Put all items in a slow-cooker and set to low for 6 hours or so.

I plan to keep an eye on it and occasionally skim any foam.

After 6 hours, or whenever I feel it’s done, I will strain out all of the solid bits like that pesky chicken and the vegetable chunks. I’ll want to skim off the fat and I’ll do it the easy way by putting in in the fridge to chill, making that fat layer easy to get rid of.

20140320-080531.jpg

Edited to add the final product:

final-broth

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Categories: Soups & Salads

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    […] 1 small onion, sliced 2 small carrots, chopped A chiffonade of basil, using 12 leaves or so 8 cups chicken stock that I made the other day 2 Jalapeño, sliced 8 oz Tommies snack tomatoes 1/2 teaspoon whole […]

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