This idea was a total weird homemaking moment. I had never, in my life, made stock before but after making the Cornish Hens and seeing all the good "leftovers" (that I deemed inedible) I really just wanted to try it and see what would happen. The results? Yum. Easy. Do over? Absolutely! What I really love about making my own stock is that I get to control the salt content, the flavor profile, etc. Plus, the fact it is done in a crockpot means low stress for you, happy cooking times to come. Take the extra time to make your own stock, you wont regret it - in fact you'll love it. I also take the extra step to make it low-fat by setting it in the refrigerator over night and skimming the fat off of the top then you can store the stock in freezer bags in pre-measured increments so that I can just grab a bag and defrost it in order to utilize it in my cooking. My favorite!
Crockpot Chicken Stock
Ingredients
Chicken "leftovers"
2 carrots, chopped (no need to peel, but WASH THEM!)
1 onion, chopped
2 stalk celery, chopped
herbs of your choice: thyme, oregano, pepper
Water
Instructions
1. Dump all the chicken stuff into the crockpot followed by carrots, onion, celery, and herbs. Once all of the aromatic lovelies have been added, fill the crockpot up with water till there is about an inch of space left at the top. Set it on low for 6-8 hours (or overnight).
2. Once it has finished simmering, I put the pot in the fridge and let it sit for another 6-8 hours so that the fat solidifies at the top and can be skimmed off.
3. Once the stock is ready, I measure it into freezer quart bags in 2 c amounts so that I can know exactly how much is in the bags. Seal and then store in the freezer till you wish to use it!.
Crockpot Chicken Stock
Ingredients
Chicken "leftovers"
2 carrots, chopped (no need to peel, but WASH THEM!)
1 onion, chopped
2 stalk celery, chopped
herbs of your choice: thyme, oregano, pepper
Water
Instructions
1. Dump all the chicken stuff into the crockpot followed by carrots, onion, celery, and herbs. Once all of the aromatic lovelies have been added, fill the crockpot up with water till there is about an inch of space left at the top. Set it on low for 6-8 hours (or overnight).
2. Once it has finished simmering, I put the pot in the fridge and let it sit for another 6-8 hours so that the fat solidifies at the top and can be skimmed off.
3. Once the stock is ready, I measure it into freezer quart bags in 2 c amounts so that I can know exactly how much is in the bags. Seal and then store in the freezer till you wish to use it!.