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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I made this for the third time and we love it! Its so easy to throw everything in and walk away. I use whatever vegetables I have on hand and add dill and thyme. I have let it go for anywhere from 12 to 24 hours and the flavour is always great. My husband said it makes the house smell "grandma-y".
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Yum! So much better than the salty broth we normally have! This was my first time making chicken stock - loved the simplicity of throwing everything into the crock and letting it go all day. Next time I'll plan on letting it go longer than 12 hours and see whether the flavor is enhanced. I had everything on hand but the leek, but I don't know that it would have made much difference. Used all 10 cups on a homemade chicken noodle soup - the kids were all excited that we'd made our own stock and ate heartily. Thanks for sharing!
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I used 2 lbs backs and 1 lb necks (all skin removed) and 1 lb wings. I added the vegetables as posted and peppercorns and garlic, then added 1 tablespoon of Chicken Spice Bouquet. i cooked for 18 hrs on low, then strained, defatted, and stored in pint and quart cartons for the freezer. I kept a quart out to make soup for my supper tonight. It smelled so good cooking I think I could have had it for breakfast! LOL. Thanks for posting Pets! Made for When It's Hot Tag Game.
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This is pretty much how I make my stock. I also added the giblets. I did skip the leek. I did use a turkey in place of the chicken. Added 4 cloves garlic. I agree about the skin on the onion. Thanks!
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This is really great! I've tried to make the perfect stock again and again, conventionally on the stove top, with the pressure cooker, since I don't like artificial flavors or the chemicals, which come with them, but no try yielded such tasty, rich and flavorfull stock. This will certainly be one of my most used recipes.
Thank you for posting it.
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I love the fact you can plop it all in the crockpot and smell it all day. I added garlic cloves. Thanks for inspiring me to make my own stock. Up until now, I always bought it but this is so easy. I love it!
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I didn't really follow the ingredients, but these were great instructions, I'll definitely do it this way again! I started this before work, so I didn't want a recipe that required me to stay home with the crock pot (start it on high then turn down to low), or one that involved a lot of stove top boiling first. I let it cook for about 14 hours and it looks and tastes great.
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Excellent stock. I really loved being able to toss in all the ingredients and have it simmer while we slept. The next day, I strained the stock and that was the base for some yummy homemade chicken noodle soup! I followed the recipe exactly and it made for a very flavorful stock. I did add some salt. Thank you so much for posting this recipe!
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An excellent stock! I only did a bone-in turkey breast for Thanksgiving, but my neighbor gave me the carcass from her turkey, so I could make this. Love the idea of leaving the peel on the onion, I also use the leaves from the celery stocks as well. Thanks for posting!
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This recipe is great! I made some with a chicken carcass earlier this month and am now using the bones from my turkey. The stock will be used to make minestrone.
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I am not sure what exactly I did wrong. It tasted like vegetables, and not very good ones. Maybe I didn't have enough chicken in the pot. I could have added too many veggies too. I was very disapointed. I am not giving any stars because I really think it was my fault, not the recipe. If anyone has any ideas on what I did wrong, let me know please!
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Ditto, ditto and ditto!!! Wonderful broth!!! Thanks for posting!
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This makes a wonderful stock. Very rich in flavor. I made as directed and it's in the fridg waiting to cool so I can skim the fat off. Thanks Pets for another great one.
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So simple, beautiful rich color, good taste. Thanks for the recipe I will be making again soon.
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This couldn't be simpler. I saved up bones and just tossed it all in the crockpot and cooked for two 8 hour increments. This far surpasses store bought stock, its less expensive and easy to freeze in smaller quantities to be recipe-ready.
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Outstanding! My husband swears that this stock is making everthing made with it taste even better. I froze it in ice cube trays then transfered to freezer bags. Hmmm... I'm almost out already... better make some more.
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I used a turkey carcass, and it's a lot more convenient making it in a crockpot than stovetop. So thank you!
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