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The best chicken stock I ever made
By Purple Pen
I love homemade chicken stock. There is definitely nothing like it on any store shelves. A chicken stock that you can be sure what went into it. The funny thing is, I used to make chicken stock the hard way. I would gather up my carcasses that I had stored in the freezer for such a reason, and dump it into a stock pot with the needed veggies and seasonings, then simmer and wait - all the while skimming scum off the top of the pot over and over again. Forever checking the pot to make sure it's not boiling to much. I'm done with that. No more. I make chicken stock in my crock pot(s). Yes, sometimes I use more than one. Sometimes I use four because that's all I can fit on the counter! Let me tell you how I do it. Throughout the year I save chicken carcasses and trimmings. If I roast a chicken or make wings, I save the wing tips or any leftover bones and put them into freezer bags until I have enough and I'm ready to make stock. I also save the onion peels (not the roots) just the skins and tops, because they hold an immense amount of flavor. I save tops from the celery stalks too. All of these things go into the freezer in bags. When it's time I pull out my largest crock pot (or more) and I pack it with bones, a few onions, some onion skins, celery tops (adding more celery if needed), some halved carrots, a couple of bay leaves, some peppercorns and some fresh parsley stems if I happen to have them. I don't place a lot of importance on the parsley stems. The amount of these items are usually measured by my eye and experience. The next step is to fill the crock pot (I use a pitcher) with COLD water to just under the rim where the lid sits. Turn it on low and let it go. I don't ever cook it for less than 24 hours, sometimes I let it go for up to 36. The long the better. If you are like my husband and you don't want the pot to be on overnight, you may turn it off and place it in a fridge overnight, starting it back up in the morning, but I would add about 4 hours to my time for that, because it takes a while to get the cooking going again. The beauty of this process is that once you turn it on, you can walk away from it. There is never and scum to skim (what is that stuff anyway?) and there is nothing else to do until the stock is done to your liking and your going to can it or freeze it to preserve it. One note, if you have enough bones, and cook it long enough, you may find that when your stock cools, it turn to "jello". This is nothing to fear - it means you've hit pay dirt! This is highly regarded as perfect stock by chefs worldwide. The jello-like appearance will disappear when it's heated and come back again when chilled. This stock will have a more silken texture in the mouth. It's the stock I strive for every time I make it! |
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I love my crock pot and your chicken stock sounds great! Thanks for the tips.
CONTRIBUTOR'S REPLY
You are so very welcome - I promise you'll love it!
I usually make chicken stock out of baked chicken juices. My crockpot rarely gets used ~ I am going to try this method immediately. Also learned something new about onion skin and celery tops ( usually throw that away). Thanks for sharing 
Back on the farm we raised our own chickens, onions, celery, carrots, and parsley. I can't remember growing any bay leaves or peppercorns though. I think mom got those at P&C. I don't remember anybody ever complaining about her chicken broth.
Sounds wonderful, thanks.
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This intel was contributed by Purple Pen
Purple Pen
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May, 2012
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