Chicken Stock
Source of Recipe
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List of Ingredients
Nothing is more useful in the kitchen nor easier to make than
chicken stock. The next time you roast a chicken, place the picked
over carcass into a crockpot. Fill with water until the bones are
covered to an inch or two over the bones themselves. If you have a
very large crockpot, then the measurement is important. If it's
smaller you'll probably end up filling it to the top to cover the
bones. Place on high setting and allow to cook for 6 or 7 hours. I
don't season it, but you could use a little salt and pepper if
desired. I prefer to season my recipes when I'm making them without
having to consider any amounts of seasonings already present in the
stock. This allows me more control. Allow the crockpot to cool down
and then place in the refrigerator overnight. The fat will rise to
the top and congeal, making it a simple matter to skim it off the
top and dispose of it. Remove the bones with a slotted spoon and
then strain the broth through a fine mesh strainer into your
container. I save 1 gallon jugs and place the strainer into the
funnel and strain through that arrangement.
Recipe
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