I have a simple recipe for you today. In fact, it’s so simple that I never considered it “blog-worthy.” But the other day, after whipping up another batch and getting it ready to freeze, I realized that my method for making chicken stock is so easy that everyone should hear about it.
This rich and beautiful stock is the base for nearly all of my soups and chilis. I use it to make my risotto. I use it in braises. The long-simmered flavor comes from overnight cooking in the slow cooker. Though it’s doing its thing for hours, it literally takes five minutes of active prep time.
Throw a whole chicken in your slow-cooker, along with the limp carrots, celery and onions at the bottom of your produce drawer (I’m on to you…) and you’ve got your next meal well on its way to homemade awesomeness. By the way, have you ever read a label on the back of store-bought chicken broth? Not only is it a huge source of hidden gluten, but it has SO MANY unnecessary and yucky ingredients.
The only problem with this stock is that the warm, cozy fragrance of soup simmering away all night sometimes makes my tummy a bit growly come morning. That’s a small price to pay…promise.
If this chicken stock has left you craving some soup, here are some great recipes for you to try:
- Delightful Kale and Sausage Soup for Fall
- Quick and Easy, Creamy Tomato and Roasted Bell Pepper Soup
- Cheesy Potato Soup with Truffle Cheddar
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Slow Cooker Chicken Stock
- slow cooker
- Place the chicken, carrots, celery, onion, bay, peppercorns and salt (if using) in a slow cooker and cover with water (fill to one inch above the chicken).
- Cover, set to low and simmer for 8 hours. Pick the meat off of the carcass and reserve for another use, and return to the pot and continue to cook on low for an additional 4 hours (really you could cook it up to an additional 16 hours, it’s pretty forgiving and just gets richer).
- Cool slightly and carefully pour through a strainer into a bowl. Ladle broth into jars or another storage container, leaving a couple of inches of head-room. If desired, chill in the fridge for several hours until the fat congeals at the top (I never do this as I like a little extra fat in my stock). Scoop the fat from the top, cover and use within 5-6 days, or freeze for 6 months.
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