Slow Cooker Meat Stock

Author: Canadian Living

Refrigerating the stock makes it easy to remove fat because it rises and solidifies on the surface. It's a great trick for any broth, stew or sauce.

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

Ingredients

  • 4 lbs veal soup bones
  • 1 chicken leg
  • 2 onions
  • 2 ribs celery
  • 1 carrots
  • 1 tomato
  • 2 bay leaves
  • 4 fresh parsley sprigs
  • 8 cups water

Method

In slow cooker, combine veal bones, chicken leg, onions, celery, carrot, tomato, bay leaves, parsley and water. Cover and cook on low for 10 hours.

Strain through cheesecloth-lined sieve set over large bowl; let cool. Refrigerate until fat solidifies on surface, about 8 hours. Discard fat. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)

Nutritional facts Per 1 cup: about

  • Sodium 62 mg
  • Protein 5 g
  • Calories 39.0
  • Total fat 1 g
  • Potassium 322 mg
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 2 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 Meat Stock

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