Crock Pot Style – Stock from Scratch

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! 🙂

INGREDIENTS

  • 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.***

 

Method 

  1.   Place chicken into crockpot.  (at least 5 quart sized)
  2.   Cut onion, celery, carrot, and parsnip in half.  Add to pot.
  3.   Peel garlic and add whole cloves to pot
  4.   Fill crockpot with water.
  5.   Add the rest of the ingredients and cook on low heat.
  6.   Allow stock to cook 8-10 hours, stirring occasionally.****
  7.   Taste and re-season if necessary, adding more salt or pepper. 
  8.   Strain stock into a large bowl or pot, discard what you strain out.
  9.   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.

 

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7 responses

    • I usually store the broth in various sized plastic containers in the freezer. I always freeze an ice cube tray or two so that I have perfect tablespoon sized portioned ready to go for sauces and other applications. However you choose to freeze, just note how much stock you filled your container with so that when you go to use it, you’ll know what you are working with. It can last in the freezer for 1 year.

      Still got a ton left over? That’s why I need to post the “Pot of Gold Bouillon Recipe” 🙂

  1. I love homemade stock. The taste is amazing compared to store-bought. Once you make it, you’re addicted and can’t use anything else!

    If you add 1/4 cup of vinegar to the crock-pot before turning it on and let it sit for 30 minutes, it acidifies the water. This draws far more vitamins and minerals out of the bones, for a super nutrient rich broth.

    Stock stores for 1 week in the fridge, or 6 months in the freezer.

    You can also make it free, buy having a “scrap” bag in the freezer. I keep a gallon freezer bag, and add onion peels, carrot scraps, bones etc until the bag is full. Then its stock-making day!

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