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Homemade Chicken Stock

By The Canadian Living Test Kitchen

Tested till perfect

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Homemade Chicken Stock

This recipe makes 8 cups (250 mL) servings

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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.

Ingredients

  • 2 lb chicken backs, necks and wing tips
  • 2 unpeeled onions, chopped
  • 2 celery stalks with leaves, chopped
  • 1 carrot, chopped
  • 1 leek, chopped (optional)
  • 4 oz dried mushrooms, (like porcini,shiitake and oyster)optional
  • 6 fresh parsley sprigs
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 1/2 tsp 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 : 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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