Chicken Stock

Chicken Stock

Original post date – October 4, 2011

Update: When I was a child I did not like to eat soup or stew because I had an extreme dislike for the broth. My parent’s would get mad at me for straining the broth off everything… probably because it left a giant pot of broth behind – oops! As an adult, I enjoy eating delicious broth. For the record, my children don’t like broth very much either.  And, I also realize how delicious my mom’s homemade stew and my dad’s homemade turkey soup were.

Not only do I enjoy soup broth now, I make my own. When my family eats a pre-cooked rotisserie chicken from Costco (many grocery stores and fast-food places sell them, too), I like to put the bones into the crock-pot and make stock. Another great time to make stock is…. you probably guessed it – Thanksgiving.

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Chicken Stock
Prep Time
5 mins
Cook Time
12 hr
Total Time
12 hr 5 mins
 

Making chicken stock is relatively simple and a great way to use leftover chicken bones. It's healthy, versatile and can be stored in the freezer.

Course: Side Dish, Soup
Cuisine: American
Servings: 6 people
Baking4Six.com: Dianne Medeiros
Ingredients
  • 1 chicken carcass bones etc. (basically any part(s) that you’d throw away)
  • pieces carrots leftovers or a large handful
  • pieces celery
  • pieces onion freeze dried will work
  • herbs/seasonings of your choice ~ to taste
  • 1-2 TBL vinegar apple cider or white ~ optional
  • water filtered is preferred, but use what you typically drink
Directions
Place the bones etc. into the slow cooker. Add the carrots, celery and onion. Add water to the top of the veggies. The slow-cooker should be approximately 3/4 full.
Turn the slow-cooker on low and allow to simmer for 12-24 hours. Allow the stock to cool, strain, and then store in the refrigerator or freezer. It’s up to you, if you want to skim the fat off the top. Also, some people freeze the stock in ice cube trays, then store the frozen cubes in ziploc baggies.
Optional: Add the vinegar to the cold water and allow to sit for 1 hour to help extract the minerals from the bones.
Recipe Notes

Kitchen Tip: When cooking dinner save the scraps from carrots, celery and onions; the parts that would typically get thrown out. Put them in a re-closable container or baggie, store in the freezer and use them to make the broth.

1995 – that’s when I purchased my first Crock-Pot (how I’ve managed not to break the removable ceramic crock all these years is unbeknownst to me).  Crock-Pot is Rival’s brand name for slow-cooker so the terms are referring to the same appliance. I initially purchased my crock-pot so that my first grade students and I could make applesauce together in the classroom. Here she is… I can’t believe how many years she’s lasted. She gives new meaning to the term “crock-on”. (Thankfully, the lids on the newer crockpot styles are glass – SO much nicer than the old plastic ones.)

 

Even though I’m an appliance junkie, my slow-cooker had definitely been under used, because my family and I aren’t typically one-pot meal eaters. However, thanks to the internet, I have recently discovered that LOTS of things can be made in slow-cookers including chicken stock. Did you know that you can roast a whole chicken in the slow cooker? You know what’s even better? Without washing the pot, you can make chicken stock.

Not only is chicken stock easy to make, but it’s very healthyMost likely you’ve heard more than once in your lifetime that chicken broth/soup helps heal colds. I don’t personally have evidence of the particular health benefits of the soup, but homemade broth is definitely healthy because chicken bones contain minerals that are infused into the resulting stock such as: calcium, magnesium, phosphorus, silicon, and sulphur to list a few. The broken down cartilage & tendons infuse the broth with glucosamine and other supplements typically used for joint pain. I had absolutely no idea that something so simple could be so nutritious!

NOTE: the terms stock & broth are often used interchangeably, however, I believe that stock is the concentrated form that broth is made from ~

So far, in addition to Chicken Noodle Soup, I’ve made Chicken Divan, Bacon & Potato Soup, and Macaroni ‘n Cheese with the chicken stock

 

 




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