slow-cooker chicken stock
Feb. 22nd, 2014 10:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarah posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
faultlessrecipesNote: proportions are for a 3 qt slow cooker
a rotisserie chicken carcass
medium onion, cut into chunks (don't bother to peel)
2 carrots, cut into chunks
2 celery stalks, cut into chunks
optional:
1-3 cloves of garlic, smashed
bay leaves, thyme, sage, etc.
Dump carcass into slow cooker, and surround with chunked vegetables (and herbs, if desired). Fill to brim with water. Cook on low overnight (8-12 hours).
Remove veg and chicken chunks with tongs or a slotted spoon, then ladle/pour the liquid into a bowl lined with cheesecloth (or a strainer lined with a coffee filter). Makes about 1.5-2 qts stock.
After refrigeration, the fat will congeal on the surface and can be removed with a spoon. The stock itself will (hopefully) become jello-like, thanks to the gelatin in the chicken bones. Use within 3 days, or freeze.
a rotisserie chicken carcass
medium onion, cut into chunks (don't bother to peel)
2 carrots, cut into chunks
2 celery stalks, cut into chunks
optional:
1-3 cloves of garlic, smashed
bay leaves, thyme, sage, etc.
Dump carcass into slow cooker, and surround with chunked vegetables (and herbs, if desired). Fill to brim with water. Cook on low overnight (8-12 hours).
Remove veg and chicken chunks with tongs or a slotted spoon, then ladle/pour the liquid into a bowl lined with cheesecloth (or a strainer lined with a coffee filter). Makes about 1.5-2 qts stock.
After refrigeration, the fat will congeal on the surface and can be removed with a spoon. The stock itself will (hopefully) become jello-like, thanks to the gelatin in the chicken bones. Use within 3 days, or freeze.
