Homemade Chicken Stock
The slow cooker makes fabulous stock — effortlessly. When making vegetable stock, avoid broccoli, cauliflower and brussels sprouts because their strong flavours will dominate the stock.
Servings: Makes 8 cups (2 L)
Ingredients:
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2 lb (1 kg) chicken backs, necks and wing tips
2 onions (unpeeled), chopped
2 large stalks celery (with leaves), chopped
1 carrot, chopped
1 leek (optional), chopped
4 oz (125 g) dried mushrooms (such as porcini, shiitake and oyster), optional
6 sprigs fresh parsley
2 sprigs fresh thyme
2 bay leaves
1/2 tsp (2 mL) whole peppercorns
Preparation:
Place chicken in slow cooker. Add onions, celery, carrot, leek and mushrooms (if using), parsley, thyme, bay leaves and peppercorns. Pour in 8 cups (2 L) water. Cover and cook on low for 12 hours.
Discard chicken. Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Refrigerate until fat congeals on surface, about 8 hours. Lift off fat and discard. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.)
Additional Information
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Stove-Top Homemade Chicken Stock: In stockpot, combine chicken, onions, celery, carrot, leek and mushrooms (if using), parsley, thyme, bay leaves and peppercorns. Pour in 14 cups (3.5 L) water; bring to boil. Reduce heat and simmer, skimming occasionally, for about 4 hours. Continue as directed after cooking.
Variation
Homemade Vegetable Stock: Replace chicken with 1-1/2 lb (750 g) vegetables. Reduce stove-top cooking time to 2 hours.
Source
Canadian Living Magazine: November 2005
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