I woke up this morning to the smell of chicken soup. I was confused at first, and then remembered the crock pot of stock I was making! After my coffee (thanks to my husband for bringing me a cup in the morning), I got to work and had the stock drained and stored by 8:30am.
Please see my last post for the recipe for cooking a whole chicken in the slow cooker. I used all the juices left from that (as well as the onions), and added any bones I could salvage from dinner, as well as the entire picked chicken carcass. Threw in some carrots, thyme, salt, and parsley and filled water to the brim of the slow cooker. I set the slow cooker to low, and heated overnight. This was the result:
I put a couple of pieces of paper towel into a colander and poured in the stock, with a large Pyrex bowl underneath. I would probably use cheesecloth next time, but I didn’t have any on hand and paper towel seemed to be the best solution. I did notice that it had a hard time straining through after the first major strain-through.
After it was all strained, I left on the counter for a bit to cool before separating it into freezer bags, and a small Tupperware container to keep in the fridge for recipes for the remainder of the week!
It was SO easy and took such a short time to prepare. I would assume this has a lot less sodium than store-bought stock, and is obviously a lot cheaper! Plus it’s really satisfying knowing that you made something like that. I’m proud of myself, as small a thing as this is. 🙂 Even the cleanup took about one minute!
Chicken stock can be used in countless recipes besides just as a soup base! I use it in place of water whenever I make rice and risotto. I imagine you can really add it to any savory recipe (baking may be touchy and I am not a very good baker) in place of water.
Up next, I try to organize the most cluttered areas of the house. :-O