I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces.
If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!
Nice stock PetsRus, this will be great in the freezer, but I did use some fresh for a sauce, and some of the chicken for Rita's slow poke jambalaya, very tasty. I like the combination of veggies, garlic and spices. I used an old stewing chicken which ended up very tender and useful for salads.
Thanks for sharing.
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Except for the addition of the leek, I have been making stock like this for years. I used a rotisserie chicken carcasses and let the stock cook all day. After straining, I place it in pint jars leaving 1 inch head-space, cool to room temperature, adjust lids and refrigerate overnight. The next morning the jars are labeled and placed in the freezer. Made for *When It's Hot/When It's Not* in the Diabetic Form.
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Fantastic! This makes so much sense...why didn't I think of it?? :) So easy and so delicious. I made mine with a 12 pound turkey carcass and added everything except the leek, as I didn't have one. I will never make stock any other way from now on. Thanks for this brilliant recipe!
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