I used to make chicken stock the easy way. A tablespoon of chicken base and water added to a recipe.
Too much salt that way.
Not very creative or healthy, really.
Then I decided to make it on top of the stove, bubbling away for a couple of hours, strain the stock and freeze.
Took up a whole day once I finished.
Not an efficient use of my time, really.
Now? The Beast takes over.
My slow cooker. A venerated family favorite.
Ok, I’ve only had it for a year. But it’s venerated all the same.
Last night, around nine, the stock ingredients went into the Beast.
I set the timer,
Slept through the bubbling, cooking part.
Got up this morning, defatted the stock, froze it in 1 cup batches.
Took me 30 minutes.
The Beast, in its place of honor, smiled as only a stainless steel, venerated family retainer can.
And it spoke to me.
I think it said, “ What took you so long, dear?”
And with that, a great big thank you goes out to Feeding Groom fans. This is FG’s one year anniversary posting (I'm a day late..oh well) and without your support and comments and major help, this blog would not be around.
Raise a glass to yourself and FG and here’s to many more posts to come!
Roasted Chicken Stock
2 well picked over roasted chickens
The tops of two large leeks you saved after using the white parts
A carrot, broken up
4 large cloves garlic, smashed
A couple of bay leaves
1 tbsp whole black peppercorns
1 bunch of parsley (you know the type, you’ve almost used it all up and it’s mostly stems)
Cold water to cover
Adjust ingredients to the size of your slow cooker. You can always cut up the chicken to fit.
Set slow cooker on LOW for 13 hours. When done, strain into large bowl, mashing down on the cooked ingredients to get all the flavors.
Strain the fat out of the stock to your desired fat quota.
If you don’t have one of these gadgets, get one. They come in several sizes…mine is 20 years old but any will do a great job for you!
Makes 3 quarts.
Et voila, you have perfect chicken stock ready for your next adventure in the kitchen.
One Year Ago on Feeding Groom
Tuesday, November 11, 2008
Roasted Chicken Stock
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4 comments:
Happy Blog-versary! I need to start making my own stock and in the slow cooker, that's perfect.
Happy one year!! What a great idea to make the stock over night. I usually spend a whole Saturday. I could start this on a Friday night! Perfect!
Thanks so much, you guys!
That's just about how I do it, plus a couple stalks of celery. And I've also been known to throw in anything else that needs to be cleaned out of the vegetable drawer. I think it's important to enter the holiday season with a good store of frozen stock in the freezer.
Congrats on your blogiversary!! Glad I found my way over. Here's to another year of blogging and cooking!
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