Kittencal's Best Chicken Stock/Broth (Crock Pot Option)

Submitted by Kittencalrecipezazz

"Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)"

 

• Ready In: 28hrs
• Ingredients: 8
• Serves: 12-15

ingredients

• 4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
• 2 large onions, do not peel the skin off, and cut in large pieces
• 2 large unpeeled carrots, washed
• 2 large celery ribs, cut in half
• 10 -12 peppercorns
• 1 head garlic, broken into cloves (can leave the skin on)
• 2 tablespoons salt (or to taste)
• cold water, to cover all ingredients

directions

1. Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
2. Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
3. Place on stove element; cover and bring to a full boil.
4. Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
5. At this point you can transfer to a crockpot.
6. Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
7. Adjust salt to suit taste.
8. After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
9. Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
10. THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
11. Remove any fat that has gathered on top.
12. Heat again until just to a liquid (this will make it easier to strain).
13. Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
14. Let cool completely and freeze in containers.

Reviews

[Theresa Robinson]

Once I have my Chicken carcass before I make the broth I throw the bones in the oven on a baking sheet at 400 and roast them again for an hour. It dries them out, draws out the flavor and carmelizes them (I know, opposite to when you are cooking the chicken). I then use the darkened bones to makes a really flavorful dark broth or stock. Try it!!

 

[nita 284904 souther]

Well this is the best chicken stock you could ever want to pass the palate.. I made per recipe and the taste is out of this world.. dh said to buy all the chicken backs,wings, and whatever other parts I need. He doesn't want that can stuff again, kitten you truly have a god given gift for creating recipes. Thank you so much for sharing them. Nita

 

[FrenchBunny]

I just realized I have not given my review on this. It is my third time making it and it is absolutely delicious. This time I used 4 lbs of pieces of chicken instead of the whole chicken. I made this batch to make my won ton soup. To me the best won ton soup I have had is from a restaurant in Quebec and when I use to go so often theres and the last time I was there I asked the cook how they made their broth and it was basically the same as yours Kitten but they added a ham bone to simmer with the stock. So this time I tried it (well actually it was a smoked ham hock) and I have to say it was exceptional. I made the wontons the next day for the soup and it tasted so much like theirs I was amazed. It just needed a bit more salt. I just love it. So thanks again Kitten. I froze the broth before I could take any pics so I will take a pic the next batch.

 

[PookeyLumLum]

Fabulous! I was out of powdered bouillon so I made a TRIPLE batch. I removed 7 quarts and pressure canned them. Then, I took the remaining strained stock and cooked it down until it was a deep, luscious yellow/brown GOOP. I spead it on my Excaliber dehydrator trays, set it to 145 and let it go overnight. By morning, I had homemade, ORGANIC, powdered bouillon to restock my pantry. Talk about delicious and healthy. No MSG, no ingredients I can't pronounce, and everything came from stuff we grew or raised. THANK YOU KINDLY!!!

 

[WillsMommy]

Perfect. I used 4 1/2 lbs. of chicken thighs and legs, bone and skin on. I ended up with about 7 quarts of broth. I'll never buy canned again.