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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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Derf March 10, 2003

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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PaulaG July 04, 2010

Perfect stock! It turned to jelly in the fridge overnight, which is the mark of a great stock. I made a delicious soup, and you could really taste the difference between this and store-bought stock.

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rpgaymer January 02, 2014

Really nice stock, great flavors and using the crock pot makes it super easy. The only thing I did different was use rotisserie chicken carcass and had no leeks, only onions so left that out, and left the whole pot in the fridge over night so it would be easy to skim of the fat and instead of putting in jars used zip lock freezer bags and froze. Now I've got a healthy supply of stock in my freezer that should last quite awhile. So much better and lots more flavor than the stuff you can buy.

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Bonnie G #2 August 24, 2014

Beautiful stock! DS is having the first of 3 jaw surgeries in 3 days, so I planned an entire menu of soups and smoothies to prep and/or make and freeze for him. The first thing on my list was a big pot of stock and this crock pot recipe was perfect to start the day before. Then it was handy while making the first two soups. I've got two more to make, and will vacuum pack and freeze any leftover stock. I've taste-tested it alone, in chili and in soups since yesterday morning and it's absolutely delicious! Thanks for sharing this recipe, Annelies. We miss you!

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**Tinkerbell** October 05, 2012

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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Taylor's Mommy October 22, 2011

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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sk8er mom July 16, 2011

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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D. Duckie March 29, 2011

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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ElaineAnn July 11, 2010

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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Rita~ May 08, 2010
Crock Pot Chicken or Turkey Stock