SLOW COOKER CHICKEN STOCK

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Slow Cooker Chicken Stock image

For standout gravies and sauces, make your own chicken stock. Turn everything over to the slow cooker for a long simmer. That frees up the busy stovetop. -Beth Jacobson, Taste of Home Magazine, Milwaukee, WI

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 5 cups.

Number Of Ingredients 10

1 leftover rotisserie chicken carcass
1 medium onion, quartered
1 celery rib, coarsely chopped
1 medium carrot, coarsely chopped
2 fresh parsley sprigs
2 fresh thyme sprigs
1 bay leaf
2 garlic cloves, halved
1 teaspoon whole peppercorns
6 cups water

Steps:

  • Place the first nine ingredients in a 5-qt. slow cooker; add water. Cook, covered, on low 6-8 hours to allow flavors to blend., Strain stock through a cheesecloth-lined colander; discard vegetables, bones, herbs and peppercorns. If using immediately, skim fat. Or, cool stock, then refrigerate 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)

Nutrition Facts :

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