Saturday, January 26, 2013

Slow-Cooker Chicken Stock

So, the weekend greeted me with a leftover rotisserie chicken carcass from the Taco Bell Chicken Quesadillas, no room in either freezer, AND a complete shortage of my homemade chicken stock. It's been COLD here lately (January & February are our coldest months here in Alabama), so I've been going through LOTS of stock for soups, chowders and chilis

I *could* make another batch of my usual stock, but, unfortunately, I don't have any vegetable scraps, OR any chicken feet (and I'm kinda too lazy to make the drive to the one Asian market that carries them). On top of all that, I had a race scheduled this morning, the Krispy Kreme Doughnut Dash, so I knew I wouldn't have time to watch over a simmering stockpot. Since I did have a few veggies in the crisper, looking a bit sad, I knew I had enough to make a small batch of stock. 


This recipe gave me 2 quarts (actually, 10 cups) of rich chicken stock, and I didn't have to watch the pot AT ALL, thanks to the magic of the Crock-Pot. This was DEFINITELY a great way to use up that rotisserie chicken carcass and veggies! Bonus - it was EASY!


Slow-Cooker Chicken Stock
adapted from Paleo Spirit

Ingredients:
1 rotisserie chicken carcass
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 white onion, cut into chunks
4 garlic cloves, crushed
6 black peppercorns
1 bay leaf
2 Tbsp apple cider vinegar (optional)
10 cups filtered water

Add the chicken carcass (bones, skin, bits of fat - ALL of it!), vegetables, spices & liquids to a slow-cooker. 



Yes, I just re-used the picture from yesterday's post...




Please behold the gloriousness that is my 1980's green/ivy Crock-Pot. 



Cover and cook on LOW for 24 hours. I gave it a stir after 12 hours, though it's not necessary at all. 

After 12 hours...
After 24 hours...
Let cool, then strain through a sieve, discarding the solids. I like to use my tea pitcher, since it has a spout, which makes for MUCH easier pouring. The fat will rise to the top. 





Add about 1 Tbsp sea salt to the stock. Let cool to room temperature, then chill in the refrigerator and skim off the fat that congeals on top (or just use a fat separator once at room temperature). Keep refrigerated for 2-3 days, or freeze for long-term storage. I chose to freeze all the stock in 1 pint quantities! 







4 comments:

  1. I am trying this! Let you know how it went tomorrow night.

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  2. I LOVE shortcuts like crockpot stock! Totally easy AND it makes you look like a kitchen goddess with almost no effort :)

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    Replies
    1. Exactly, Michelle! Plus, I HATE wasting anything in the kitchen, so it's always awesome to get a few quarts of stock out of what would have been thrown in the trash anyway!

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