Slow Cooker Chicken Stock

Author: Canadian Living

Use this all-purpose stock whenever a recipe calls for sodium-reduced or regular chicken or turkey stock.

  • Portion size 8 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 1 stewing hen (or 3 lb/1.35 kg chicken backs and necks)
  • 3 carrots (unpeeled), coarsely chopped
  • 3 onions (unpeeled), coarsely chopped
  • 3 celery with leaves coarsely chopped
  • 1 cup sliced mushroom
  • 3 cloves garlic smashed
  • 10 fresh parsley sprigs
  • 3 fresh thyme sprigs (optional)
  • 1/2 teaspoon black peppercorn
  • 2 bay leaves
  • 8 cups cold water

Method

Place hen in slow cooker. Add carrots, onions, celery, mushrooms, garlic, parsley, thyme (if using), peppercorns and bay leaves. Pour in water. Cover and cook on low for 10 hours.

Discard hen. Strain broth through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Let cool for 30 minutes.

Refrigerate, uncovered, until fat hardens on surface, about 8 hours. Discard fat. (Make-ahead: Refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.)

Nutritional facts Per 1 cup: about

  • Sodium 32 mg
  • Protein 5 g
  • Calories 39.0
  • Total fat 1 g
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Chicken Stock

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