Crock Pot Chicken or Turkey Stock
Ready In: 16 hrs 10 mins
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
- Preheat the crock-pot on high.
- Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
- Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
- Switch to LOW and cook for 12 or up to 24 hours.
- Strain, cool, skim of the fat, use the stock or freeze.
- 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.
- Enjoy!
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off