I love reading other blogs for recipes and household tips. When I came across Gayle's technique for homemade chicken stock, I thought to myself, "I can do that too!"
Before now, when I deboned raw chicken, I wrapped the bones and skin in a grocery bag and tossed it in the trash. But now I use those bones and put everything in the slow cooker and let it do the work for me. It's too easy not to at least try it.
Homemade Chicken Stock ($.95 approximately for 8 cups)
bones and skins of 3 chicken breasts or 1 chicken carcass (Free because you were going to throw them away)
8 cups water (we'll just say free)
3 carrots (.15)
2 celery stalks (.17)
1 onion quartered (.50)
4 cloves crushed garlic (.10)
3 bay leaves (.03)
I toss everything into the slow cooker and set it on high and let it cook for hours. I check it about 4 hours later to make sure it doesn't need more water. When the water starts to take on a caramel color, you know you are done. I let mine cook for about 8-10 hours on high. Strain out the bones and vegetables and store in freezer containers in the freezer.
I use the same technique when I've cooked a whole chicken, chicken quarters or chicken breasts in the slow cooker. I remove the meat and then put the cooked bones, water and vegetables back into the slow cooker. Sometimes the stock is stronger when I use the leg quarters so I just water it down if a recipe calls for 2 cups chicken broth, I'll use one cup homemade stock and one cup water.This works for me and my family.
What about you? Have you tried to make your own chicken stock?
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