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Homemade Chicken Stock Recipe

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This recipe for Homemade Chicken Stock, by , is from Wheeldon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Wheeldon

Category:
Category:

Ingredients:  
Ingredients:  
•Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
•1 onion, peeled and loosely chopped
•1 rib of celery, roughly chopped
•1 carrot, roughly chopped (no need to peel)
•1 bay leaf
•1 sprig fresh parsley
•1 sprig fresh thyme
•Salt, to taste
Note: If you are missing any of these ingredients I wouldn't let that stop you from making it anyway.

Directions:
Directions:
1.After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “Whole Chicken in the slow cooker” recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
2.Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).
3.Turn the slow cooker onto "low" after dinner and cook all night long or alternatively you could start it in the morning and cook on "low" for 8 – 10 hours during the day.
4.After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve (or cheese cloth) to remove all herbs/bones/etc.

Personal Notes:
Personal Notes:
I freeze the stock for future use in 1 cup freezer jars. It's also recommended that you freeze stock in ice cube trays, just in case you need just a little for making sauce or rice. So much better and healthier than bouillon cubes.
Taken from 100 days of Real Food Recipe Index

 

 

 

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