Homemade Chicken Stock Two Ways

Whether you use a slow cooker or make your chicken stock on the stove top, it will be better than anything you purchase. It's the basis for any great tasting flavourful autumn soup.

Ingredients

  • Bones and carcass from one roasted chicken
  • 1 to 2 onions quartered
  • 3 to 4 stalks of celery, preferably with the leaves
  • 1 to 2 carrots, unpeeled, cut in half
  • 4 to 5 sprigs fresh thyme
  • 6 to 8 parsley stems
  • 10 whole black peppercorns
Optional Extras: Whole garlic cloves, fennel fronds, leek tops


Preparation

How To Make Stock In Your Slow Cooker:  Place chicken carcass in the slow cooker. Add carrots, onions, celery stalks, bay leaves and whole peppercorns. If you have some whole thyme sprigs or parsley, add those too. Add enough water until the slow cooker is ¾ full. Cover and cook on LOW for 10 to 12 hours or on HIGH for 5 to 6 hours. Allow stock to cool, then strain and discard bones and vegetables. Refrigerate until cold, skim off any fat and package in individual freezer safe containers.

How To Make Stock On Your Stove Top:  Place carcass in an 8 or 12-quart stock pot and cover with water.  Add onion, celery, carrots, thyme, parsley and peppercorns. Bring to a boil on high heat until stock starts to simmer. With a metal spoon or fine mesh strainer, skim the froth that rises to the surface and discard. Reduce heat and simmer at medium-low for 2 to 3 hours. Allow stock to cool, then strain and discard bones and vegetables. Refrigerate until cold, skim off any fat and package in individual freezer safe containers.

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Servings


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