Slow-Cooker Chicken Stock
Adapted from Easy Slow Cooker: Fuss-Free Family Food from Your Slow Cooker [1] by Ryland Peters & Small
Notes
Some butchers display chicken backs and/or necks in the butcher case; even if they're not on display, most butchers will sell these less-glamorous bits to you if you ask. (Backs and necks are more economical than other chicken parts, as they're trim from breaking down a whole bird for commonly purchased cuts like breasts and thighs.) For the clearest stock, line the fine-mesh strainer with cheesecloth before straining.
Ingredients
- 2 pounds chicken wings, necks, backs, or other parts (raw parts or roasted carcasses)
4 smallish carrots, rinsed and roughly chopped
3 celery stalks, rinsed and roughly chopped
1 leek, thoroughly rinsed and roughly chopped
1 smallish onion, peeled or unpeeled, roughly chopped
1 teaspoon black peppercorns
1 bay leaf
1 sprig fresh thyme
Directions
- Place all of the ingredients in your slow cooker, add enough cold water to cover, and cook on low for at least 12 hours or overnight. You may need to skim the surface toward the beginning of cooking.
- Use a spider skimmer [2] to remove the larger pieces, then strain the stock through a fine-mesh strainer into a large bowl, pressing on any remaining solids to ensure you get all of the liquid. Let cool completely.
- Use within a week or freeze in 1- to 2-cup portions.
Information
- Category
- Soups/Stews, Stock/Broth
- Cuisine
- North American
- Yield
- About 2 quarts stock
- Total Time
- 12 hours, 14 minutes, 59 seconds