Ingredient List Print Recipe
- 5 pounds chicken back, neck and wing bones
- 1 bay leaf
- 3 cloves
- 2 teaspoons black peppercorns
- 2 garlic cloves, smashed
- 2 cups onion, diced
- 2 cups carrot, diced
- 2 cups celery, diced
- 4 sprigs parsley
- 1 leek, split, washed and chopped
Crock-Pot Chicken Stock
An essential building block of cooking that can transform the flavor of a dish, chicken stock is the single greatest ingredient you can make in your kitchen. Using a crock-pot is a no hassle way to cook stocks, simply load it up, set it to 200 degrees and let it steep for 36 hours. When it’s finished, you’re left with golden consommé. No muss, no fuss.
Preheat the oven to 350 degrees F.
Divide bones in half. Place half of the bones on a sheet try and roast in the oven until browned, about 50 minutes. Reserve the other bones, those will go into the stock raw.
Place the bay leaf, cloves, peppercorns, garlic, onion, carrot, celery, parsley, leeks, and raw and roasted chicken bones in a crock-pot. Fill the pot with water. Cover with a lid and set the crock-pot to 200 degrees F. Cook for 24 to 36 hours, the longer the better. Check on the it every few hours, adding the occasional cup of water if needed.
Strain slowly through a fine sieve placed over a large bowl. Strain about 95% of the stock, leaving the sediment in the pot. Discard solids and sediment at the bottom of the pot. Let cool, then skim fat from the top if need be.
Refrigerate, freeze or utilize. I like to store my stock in 1, 2 and 4-cup portions in Ziploc bags in the freezer.
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