SLOW COOKER CHICKEN STOCK
Make your own chicken stock right in the slow cooker! This stock is made with a whole chicken, miscellaneous vegetables and herbs. As a bonus, you end up with cooked chicken meat, which can be used in a soup or for sandwiches.
Yield: Makes 12 cups.
July 02, 2019
SLOW COOKER CHICKEN STOCK
Ingredients
- 1 whole fryer chicken (2 lb/1 kg)
- 4 stalks celery, sliced (1 inch)
- 2 large carrots, sliced (1 inch)
- 2 medium onions, quartered
- 8 peppercorns
- 1 bay leaf
- 1 sprig fresh thyme
- 12 cups boiling water
Directions
- Place all ingredients except boiling water in a 6 quart slow cooker. Pour in boiling water. Cover and cook on high heat setting for 1 hour.
- Reduce to low heat setting and continue cooking, covered, until chicken is cooked through, about 6 - 8 hours. Remove chicken from slow cooker. Remove meat from carcass and reserve for another use.
- Strain stock through a large strainer into a large bowl; discard solids. Pour stock into shallow containers so it will cool quickly. Refrigerate stock until fat solidifies on surface, about 4 hours; remove and discard fat. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.
Cannot do nutritional analysis.
Cannot do nutritional analysis.