Post by bklmt2000 on Apr 29, 2020 10:59:18 GMT -6
Something I started making a few years back, as the price of chicken stock (at least where I live) is ~$3/qt, which is highway robbery IMO. We eat enough chicken on the bone (roasting birds, etc.) that chicken bones/carcasses are easily sourced, and if we make a roasted chicken for Sunday dinner but don't need stock right away, the bones/carcass freeze well, and when I make wings, I usually keep the wingtips and stow them in the freezer for stock.
Recipe: (I use a 6-qt crockpot)
Chicken bones (1 roasting bird's worth, plus 1-2 dozen chicken wing tips), plus whatever meat/skin/etc is still attached from prior cook. Place in cooker first.
For aromatics, I use a roughly-chopped onion, 1 med/large carrot (peeled and chopped), 2-3 cloves of garlic, minced (I use store-bought minced garlic, ~2 tsp worth), and oregano (~1 tbs or so). I also add 1-2 tsp of table salt. Add these next.
Enough water to cover the bones, just about up to completely full (I stop a little shy of completely full, since the stock will expand a bit in volume once hot). Add the water last.
Attach the lid, set the cooker on "low" and let cook at least 10-12 hours (I prefer to let it cook overnight); i'm making a batch today before dinner, which will cook until tomorrow morning, for about 14-15 hours total.
Since I started making my own chicken stock a couple of years back, I don't buy stock at the store anymore, barring bad planning on my part or an unforseen need for stock. Otherwise, it's all homemade. Tastes better than storebought, and it's a lot cheaper. Also makes the kitchen smell nice, which isn't a bad thing.
A pic of the finished product from a recent batch: (I usually clear ~3 qts of stock per batch)
