Menu Recap [Weeks 1 & 2]

daisi - January 16, 2012

Vintage 2012 Calendar

daisi - January 16, 2012

Slow-Cooker Chicken Stock

daisi - January 16, 2012
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You guys know how much I love vegetable stock, I use it in everything. But there are some times when you need chicken stock. Like when you’re making chicken noodle soup, for example. Chicken stock, any stock for that matter, is made delicious by simmering for hours upon hours. Perfect thing to make on a weekend if you plan to be home all day long. Honestly, I’m never home for hours upon hours at a time (even on the weekends), so I found a stock recipe that you can make in the crock pot. Genius.

Here’s what you’ll need:

  • 3-4 pounds bone-in chicken pieces
  • 10-12 cups water (however much your crockpot will hold)
  • 4 stalks celery, chopped
  • 4 carrots, chopped
  • 1 onion, quartered
  • 2 tablespoon dried basil
  • salt & pepper to taste
Place the chicken in the crock pot and sprinkle with basil, salt and pepper.
Top with your coarsely chopped veggies. The veggies will be discarded so no need to make them pretty or uniform.
Cover it all with water.
All that you have to do now is set your slow cooker on LOW and go about your day. I cooked mine for about 10 hours, but I think you’d be safe at 8 hours.
After all day, you’ll have a crock pot filled with delicious stock, cooked chicken and vegetables.
Take the chicken out and place it in a separate container and strain the stock through a sieve a couple times and now you have stock to use in risotto, soup, quinoa, whatever you want really. I used mine for chicken noodle soup and will soon share that recipe so you can make it too!
For the chicken, you can use it to make anything that calls for cooked chicken (here are some of my faves):
See my tips on freezing the stock for a later date here.
Slow-Cooker Chicken Stock

Slow-Cooker Chicken Stock

Ingredients

  • 3-4 pounds bone-in chicken pieces
  • 10-12 cups water (however much your crockpot will hold)
  • 4 stalks celery, chopped
  • 4 carrots, chopped
  • 1 onion, quartered
  • 2 tablespoon dried basil
  • salt & pepper to taste

Instructions

  1. Place the chicken in the crock pot and sprinkle with basil, salt and pepper.
  2. Top with your coarsely chopped veggies. The veggies will be discarded so no need to make them pretty or uniform.
  3. Cover it all with water.
  4. Cook for 8-10 hours on LOW.
  5. Take the chicken out and place it in a separate container and use it for any recipe you like.
  6. Strain the stock through a sieve a couple times and now you have stock to use in risotto, soup, quinoa, whatever you want really.
http://shesthebross.com/2012/01/slow-cooker-chicken-stock/

 

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