Tuesday, 30 April 2013

Slow Cooker Chicken Stock

Chicken Stock is a staple in the Ladybug house. It goes not only in soups, but in many other dishes throughout the week, so I always need lots on hand!

When I have leftover chicken bones from a big cook day or any other chicken meal, I save them and either freeze them or pop them in the slow cooker to make a batch of stock.

Slow Cooker Chicken Stock

Chicken bones from 1-2 roasted chickens, with some meat left on (you can use chicken thighs or legs instead)
2 Carrots, cut in half
3 Celery Stalks, cut in half
2 Onions, quartered
4 Cloves Garlic, whole
6 Sprigs Thyme
10 Peppercorns
Salt (optional)
12 cups Water

Add all the ingredients to a slow cooker and cover with water (however much fits, mine fits 12 cups usually). Cook on Low for 8 hours for the best flavour. Strain it into a big bowl (removing the meat & veggies). Let cool and skim off fat before using.

I freeze my stock in small plastic containers (usually a 1 & 1/2 or 2 cup size) or ice cube trays for easy use in soups or meals.

Now for some soup!

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.


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