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    Chicken Stock (Slow-cooker)

    Source of Recipe

    Heartland Cooking - Crockery Favorites
    Chicken Stock
    WW Points
    Makes 2 quarts non-reduced stock

    1-1/2 lbs. chicken parts with bones, such as wings, legs, necks, and backs
    1 medium onion, peeled and stuck with 1 whole clove
    1 large garlic clove, peeled
    1 large carrot, peeled and quartered
    1 large celery rib with leaves, quartered
    2 qts. Water
    3 peppercorns
    2 sprigs fresh fat leaf parsley
    1 large bay leaf
    1 sprig fresh thyme

    Put all ingredients in a 3-1/2 qt. or larger slow-cooker. Cover and cook on LOW for 7-10 hours or on HIGH for 3-1/2 to 5 hours, skimming off and discarding and foam that forms after the first 30 minutes of cooking time.

    Strain stock through a fine sieve or a colander lined with cheesecloth; discard solids. If desired, cook stock in an uncovered saucepan on top of the stove over high heat until reduced by half. Store in a sealed container in the refrigerator for as long as 3 days or in the freezer for up to 3 months, again skimming and discarding all fat that rises to the surface once the stock has chilled thoroughly.

    1-cup equals: 13 calories…trace protein…trace fat (trace saturated)…39gm carbohydrate…46 mg sodium…0 cholesterol…trace fiber. ++++ WWP: 0

 

 

 


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