No, you haven’t accidentally stumbled upon a cooking blog. I found this recipe the other day and it was so easy that I felt compelled to share with all of you.
I’ve been looking for a good chicken stock recipe for awhile. When I cook rice, I like to cook it in chicken stock or broth and since rice is something of a staple in our household, it gets pricy to buy it off of the shelves. So I buy whole chickens when they are cheap (the cheapest they get at my local Hyvee is around .79 a pound.) I bake the chicken, use the meat in stirfries, soups, etc., and freeze the bones for my stock. Don’t be afraid of the scary looking picture – this looks much better in person.
Basic Chicken Stock
adapted from The Joy of Cooking and found at Vintage Victuals
1 chicken carcass
4 quarts of water
10 pepper corns
6 whole cloves
1 bay leaf
2 teaspoons parsley
1 teaspoon thyme
1 medium onion, peeled and roughly chopped
3 medium carrot, peeled and diced
3 ribs of celery, roughly chopped
Place the chicken carcass in your crock pot. Pour the water over it and add the rest of the ingredients. Cover and cook on low 6-8 hours; on high 3-5 hours. I left this batch on low overnight.
Strain well. Refrigerate or freeze until you are ready to use your stock.
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