Believe it or not, we live in a super busy world! Time to turn to technology in the kitchen to make stock while we attend to other things (work, kids, whatever.)
In my experience, the finished product made in the crockpot is more condensed than the stovetop version. When using in recipes, use 1/2 cup of stock mixed with 1/2 cup of water to achieve the correct flavor profile.
This does work better when NOT using a whole chicken, due to space limitations, but again make the method work for you! 🙂
- 1 chicken carcass/bones from past meals* OR whole chicken**
- 8 cups of water or as much as your crockpot will hold.
- 1/2 large onion
- 1/2 large carrot
- 1/2 parsnip
- 1 stalks of celery
- 1/2 head of garlic
- 1 bunch fresh parsley
- 1 sprigs of fresh thyme
- 2 tbsp coarse salt
- 8 peppercorns
- 2 bay leaves
- 2 Pot of Gold Bouillon portions.***
- Place chicken into crockpot. (at least 5 quart sized)
- Cut onion, celery, carrot, and parsnip in half. Add to pot.
- Peel garlic and add whole cloves to pot
- Fill crockpot with water.
- Add the rest of the ingredients and cook on low heat.
- Allow stock to cook 8-10 hours, stirring occasionally.****
- Taste and re-season if necessary, adding more salt or pepper.
- Strain stock into a large bowl or pot, discard what you strain out.
- Allow stock to cool before storing.
*To make beef stock, simply use beef bones in place of chicken. Ask your butcher or at the grocery store meat counter for “bones to make stock/soup.” Sometimes they even have them in the meat area of the store.
**If you are using a whole chicken, remove it from the broth before straining and let cool on plate. Shred it and enjoy in meals throughout the week!
*** I will no longer substitute made at home bouillon for those hard little cubes of not food, however we all get pressed for time. Make the recipe work for you 🙂
****You can cook on high setting for 6 hours.