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Monday, October 24, 2016

Easy Slow Cooker Homemade Chicken Stock!



Are you reading the title and thinking, "What is so easy about making this? I can buy it at the store." I did too the first time I tried to make this. Ever since I made this, I have never looked back.

You can make your own chicken in the crockpot for dinner. I usually do that. I use 100 Days of Real Food's The Best Whole Chicken in a Crock Pot recipe. I like it, but sometimes the chicken turns out dry, and my family complains. Sometimes I made the chicken just so I could make the chicken stock suggested with this recipe.

Yesterday, I bought a rotisserie chicken while grocery shopping in the morning for last night's dinner. I had an idea. I reheated it about a half hour/45 minutes before dinner in the crockpot on high. I put the whole chicken with all of it's juices in there. I have never heard of doing this before, and thought I would try it! If you have, hats off to you! And why didn't you tell me? ;)

Let me tell you, it worked out great! And that spurred the idea that I could make the Chicken Stock from the rotisserie chicken parts. I love having a stash of various sizes of chicken stock in the freezer, and I was running low! After dinner, I picked the remaining meat and skin off of the bones and put the bones in the crockpot. I cut an onion into chunks and threw it in with the chicken bones, and filled it up with water. That's it!! You cook it for 10 hours on low and in the morning, VOILA! You have a crock pot full of chicken stock!

Note: You can add other traditional chicken stocky (is that a word?) things to the crockpot to give it more depth of flavor. Herbs and carrots and celery and whatever makes you happy! I did not. My husband is allergic to carrots (crazy, right?), and I HATE celery!! 

Here is the deliciousness I woke up to this morning. It smells great!


Next, you strain it out, separating the fat and putting it into small jars. I use a ladle and ladle it into this mesh strainer to catch anything that isn't liquid. It strains into one of those fat separating measuring cups (or you could use a spoon to skim the fat off of the top), and pour into the jars. 


When dispensing into containers, I use jars of multiple sizes. Sometimes you need a lot for a soup, but a little for a sauce. It's good to have size options, so you don't waste an entire quart when you only need a cup.

Make sure to date and label your jars! I have gotten lazy in the past and skipped it, and then I can never remember when I made it! I make labels out of masking tape and sharpie and stick them on. They come off easily without leaving a sticky residue. You can buy some dissolvable labels, and I have in the past, but I ran out and masking tape works just as well.


My finished project. This is so you see how much it makes. Quite a bit! And it only took me about 20 minutes this morning from start to finish. With the holidays around the corner, you will be prepared! No last minute runs to the store when you run out of chicken stock for the gravy! Lots of chicken stock to make soups this season! 

You don't even have to remember to defrost it! I forget sometimes, and I just grab it out of the freezer, TAKE THE LID OFF FOR HEAVEN'S SAKE (!!! don't forget and put metal in the microwave!!) pop it in the microwave for a couple of minutes or more (depending on the size of your container) and you are ready to rock!


I hope you enjoy having these stashed in your freezer as much as I do! I always want to hear how it worked for you in the comments!

-Sara


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