If you’re a bona fide foodie (I’m still in training…) one of the signs is that you make your own stock – or so I’m told.
I tried making my own chicken stock from scratch using my crock pot recently. I honestly found it to be quite finicky, even though I didn’t have to watch a boiling pot. Not so much the assembling of the stock, but the straining afterwards.
DH and I were also quite shocked to read that the recipe recommends throwing the chicken meat away once you’re done making the stock. The fact that the recipe calls for fresh vegetables is a bit wasteful too.
I know many people save vegetable scraps that they otherwise wouldn’t use (the ends of carrots and celery, onion heads, … ). And chicken bones from roasted chickens, or wings and necks. Maybe I’ll try this in the future.
Honestly, I’m undecided as to whether or not I’ll continue making my own stock…
This recipe is from Canadian Living, so it’s tested til perfect!
To make the Stock you will need…
- 1 stewing hen, or 3 lbs of chicken necks and backs (I used a 3 lb chicken)
- 3 carrots, chopped – no need to peel these
- 3 onions, chopped – no need to peel these either
- 3 celery stocks, chopped – leave the leaves for extra flavour
- 1 cup of sliced mushrooms
- 3 cloves of garlic, smashed – I used minced
- 1 TBSP of dried parsley
- 1/2 tsp of dried thyme
- 1/2 poultry seasoning
- 2 bay leaves
- Place the chicken in the slow cooker. Add the carrots, onions, celery, mushrooms, garlic and spices.
- Add 8 cups of cold water.
- Cover, and cook on low for 8 hours to 10 hours. Until the chicken is fully cooked and broth is savoury.
- Discard the chicken, and strain the broth through a cheese cloth (I used a kitchen strainer) in to a large bowl. Press the vegetables to extract extra liquid.
- Let the broth cool for 30 minutes, then place the broth in the fridge. Skim off fat as it solidifies to the top. This should take around 8 hours.
Canadian says the broth can last in the fridge in an air-tight container for 3 days, or the freezer for up to 1 month.