This slow cooked stock is based on classic stock recipes. What is the difference between stock and broth? Stock is made from bones, while broth is made mostly from meat or vegetables. Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful. Though broth and stock do have small differences, many people use them for the same purposes. Homemade stock is economical, has better flavor, and is more nutritious.
I like to save leftover chicken carcasses, bones, and vegetable trimmings in the freezer, and when I have enough I make a batch of stock. Keep a freezer bag in the freezer to save your bones and vegetables scraps like celery bottoms, ends and peel of onion, tops or bottoms of carrot or parsnips. Make sure your vegetables are clean. Avoid vegetables with strong flavors like broccoli, bell peppers, cauliflower, kale, or brussels sprouts. If you have a roasted or rotisserie chicken for dinner, remove most of the meat for the meal and save the carcass. For a lovely, deep flavor make sure that your collection of chicken bones is at least half raw and either chicken wings or feet. I know that chicken feet are hard to find; then use over half chicken wings. Wings and feet are high in gelatin and will add body to the stock. It will be a perfect base for soups or sauces. Buy a large package of raw chicken wings when you’re ready to make stock. Don’t add salt to the pot as you want to control the salt level in recipes that call for stock. Leave the stock unsalted. You can vary the spices and herbs depending on what type of recipe it will be used in. You may put in a jar or container in the refrigerator if you will use it within a few days. Otherwise put in a freezer bag, glass jar or freezer container with space at top for expansion and use within 4 months. I had read about freezing stock in ice cube trays and I tried it. The frozen cubes were put in a freezer bag and used when recipes called for small amounts of stock. It worked great. To easily remove fat, refrigerate or freeze and remove the hardened layer on top using a spoon before using.
When the stock is finished cooking, remove large pieces of bone or vegetables with a slotted spoon. Strain liquid with a fine metal sieve placed over new container. If you want a clear stock, place cheesecloth or a coffee filter in the sieve. Stock can be used in soups, stews, gravies, sauces, and even as a broth for a cold. Lots of recipes call for broth or stock.
Crock Pot Chicken Stock
Use organic when available. Makes 10 cups
Crock Pot Chicken Stock
- 2.5 lb chicken bones & raw backs, wings
- 3 celery stalks with leaves cut 1/3
- 3 medium carrots cut in chunks
- 1 large onion quartered
- 4 garlic cloves halved
- 2 bay leaves
- 1 bunch fresh parsley
- 1 tsp whole black peppercorn
- 1 tsp dried thyme
- other herbs like marjoram, sage, or basil as desired
- 1 tbsp apple cider vinegar
- 8 cups water
- vegetable scraps can include parsley scraps
- Place vegetables and herbs in the crock pot (6 quart)
- Cut chicken wings at joints to make 3 pieces
- Place chicken bones on top. It’s okay if meat and skin are attached to the bones
- Cover the contents in the pot with water, leaving about 1-2 inches of room at the top of the crockpot
- Add whole peppercorns, bay leaves, and apple vinegar
- Place the lid on pot and cook on low heat for 10 to 12 hours
- Turn off heat and remove lid to cool for 20 minutes
- With slotted spoon remove the bones, bay leaves, and vegetables
- Strain stock through fine sieve plus cheese cloth or coffee filter
- Store containers of stock in refrigerator or freezer
- When ready to use, remove layer of fat at top with small spoon
- Use refrigerated stock within 4 days and frozen stock within 4 months
Recipes calling for stock:
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