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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 47g Recipe makes 6 cups) The following items or measurements are not included below: chicken bones 10 black peppercorns |
||
| Calories 9 | ||
| Calories from Fat 0 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 28mg | 0% | |
| Total Carbohydrate 2.3g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.6g | ||
| Protein 0.3g | 0% | |
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Crock Pot Chicken or Turkey Stock
By: Pets'R'us
Mar 1, 2003
I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces. If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!
6 -7 cups
Ingredients
- 3-4 lbs chicken bones (raw or cooked, boiling fowl or chicken or carcasses)
- onion, chopped or quartered leave the skin on it gives nice color to the stock
- celery, chopped
- carrot, chopped
- 1 small leek, chopped
- 10 black peppercorns, approx
- 1 garlic clove (to taste)
- 1 bay leaf or bouquet garni
- parsley
- boiling water
Directions
1
Preheat the crock-pot on high.2
Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.3
Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.4
Switch to LOW and cook for 12 or up to 24 hours.5
Strain, cool, skim of the fat, use the stock or freeze.6
If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.7
Enjoy!
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- Course > Soups > Stocks
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Crock-Pot
- Preparation > Number of Servings
- Occasion > Everyday
Featured Reviews for This Recipe
From: barefootmommawv
On Mar 26, 2008
So simple, beautiful rich color, good taste. Thanks for the recipe I will be making again soon.
From: Jules127
On Feb 4, 2008
This couldn't be simpler. I saved up bones and just tossed it all in the crockpot and cooked for two 8 hour increments. This far surpasses store bought stock, its less expensive and easy to freeze in smaller quantities to be recipe-ready.
From: Derf
On Mar 10, 2003
Nice stock PetsRus, this will be great in the freezer, but I did use some fresh for a sauce, and some of the chicken for Rita's slow poke jambalaya, very tasty. I like the combination of veggies, garlic and spices. I used an old stewing chicken which ended up very tender and useful for salads. Thanks for sharing.
From: Chippie
On Oct 26, 2004
Okay, made this last night and it smelled wonderful all night long! Had dreams of making recipes that call for fresh chicken stock 
Plan to use some for a chicken tortellini soup recipe that I will post once I try it and the rest will be making its way to the freezer for later use. The pics I submitted are prior to straining the stock as I clicked a few quick pictures this morning before leaving for work. Thanks for a great recipe, I've never made chicken stock before and definately will be doing it this way from now on. Boy do I sure wish I had a larger crockpot now, could have made more!
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