Chicken Stock

By RoketJSquerl

So we all buy those nice convenient little roasted chickens at the grocery store, right? They are a great shortcut for those recipes that call for cooked chicken. Well, why not make your chicken go twice as far by using the carcass to make some chicken stock? Here is a great, basic recipe. I used the recipe from my kitchen bible, The Joy of Cooking, and adapted it for the crock pot to make things extra-easy!

Ingredients

• 1 Chicken Carcass
• 4 Quarts Water
• 10 Pepper Corns
• 6 Whole Cloves
• 1 Bay Leaf
• 2 Teaspoons Parsley
• 1 Teaspoon Thyme
• 1 Medium Onion, peeled and roughly chopped
• 1 Medium Carrot, peeled and diced
• 3 Ribs Celery, roughly chopped

Details

Servings 4
Adapted from vintagevictuals.com

Preparation

Step 1

Place the chicken carcass in your crock pot. Pour the water over it and add the rest of the ingredients. Cover and cook on low 6-8 hours; on high 3-5 hours. I left this batch on low overnight. Strain well. Refrigerate or freeze in mason jars or ziplock bags until you are ready to use your stock!