Crock Pot Chicken or Turkey Stock

Submitted by PetsRus

"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!"

 

• Ready In: 16hrs 10mins
• Ingredients: 10
• Yields: 6-7 cups

ingredients

• 3 -4 lbs chicken bones (raw or cooked, boiling fowl or chicken or carcasses)
• onions, chopped or quartered leave the skin on it gives nice color to the stock
• celery, chopped
• carrot, chopped
• 1 small leek, chopped
• 10 black peppercorns, approx
• 1 garlic clove (to taste)
• 1 bay leaves or 1 bouquet garni
• parsley
• boiling water

directions

1. Preheat the crock-pot on high.
2. Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
3. Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
4. Switch to LOW and cook for 12 or up to 24 hours.
5. Strain, cool, skim of the fat, use the stock or freeze.
6. If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
7. Enjoy!

Reviews

[Derf2440]

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.

 

[PaulaG]

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.

 

[rpgaymer]

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.

 

[sandi m.]

Great idea and I like all the ingredients but the one thing it's missing is salt. You really do need some for the best flavor, in my opinion.

 

[Bonnie G #2]

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.