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Slow Cooker Chicken Stock
Ingredients
1 roasted chicken carcass
4 medium carrots, peeled, cut in 2-inch pieces
2 ribs celery, cut in 2-inch pieces
2 cloves garlic, crushed
1 medium onion, quartered
1 dried bay leaf
1 teaspoon black peppercorns
1 sprig each fresh thyme, rosemary, basil and parsley
8 cups water
Directions
Place chicken carcass in slow cooker crock.
Arrange carrots, celery, garlic and onion around chicken. Add bay leaf and sprinkle with peppercorns.
Tie herbs together to make a bouquet garni. Place on top of chicken and vegetables.
Pour water over ingredients in crock.
Cover and cook for 3 to 4 hours on HIGH or 6 to 7 hours on LOW.
Strain mixture into a large measuring cup or bowl with a spout.
Serve immediately or freeze in serving-size portions.
Makes:
6 cups
Slow Cooker Chicken Stock
From
The Hamilton Beach Test Kitchen
Added by Pat
Ingredients
1 roasted chicken carcass
4 medium carrots, peeled, cut in 2-inch pieces
2 ribs celery, cut in 2-inch pieces
2 cloves garlic, crushed
1 medium onion, quartered
1 dried bay leaf
1 teaspoon black peppercorns
1 sprig each fresh thyme, rosemary, basil and parsley
8 cups water
Directions
Place chicken carcass in slow cooker crock.
Arrange carrots, celery, garlic and onion around chicken. Add bay leaf and sprinkle with peppercorns.
Tie herbs together to make a bouquet garni. Place on top of chicken and vegetables.
Pour water over ingredients in crock.
Cover and cook for 3 to 4 hours on HIGH or 6 to 7 hours on LOW.
Strain mixture into a large measuring cup or bowl with a spout.
Serve immediately or freeze in serving-size portions.
Makes:
6 cups
RECIPE TAGS
Slow Cookers
Main Course
Dressings, Sauces, Marinades
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