Wednesday, October 1, 2008

24 Hour Chicken Stock

Stock is different than Broth, in that you use the carcass, or bones of already roasted meats. With Broth, you start with raw meats and use the broth created after simmering the meats.

For a photo tutorial on the process of making and freezing stock, click HERE

I do this recipe in my crockpot, but you can do it on a stove top if you wish.

Carcass of a roasted and picked chicken (leave a little meat on it, remove skin and discard).
Four Quarts of Water
2 Tbsp Vinegar (can use flavored vinegars if you wish)
1 large onion, coarsly chopped
2 large peeled carrots, coarsly chopped
3 celery sticks, coarsly chopped
3-4 smashed garlic cloves
1-2 tsp pepper corns
1 bunch of parsley

Place Carcass through pepper in Crockpot, let stand 30 minutes, turn on high. When it starts to simmer hard or boil, skim off the scum that will rise to the top. You want this to slow simmer for 24 hours, so use high, med or low depending on your crockpot - every setting seems to work differently. If you want to stir it every few hours, you can, but it's not necessary. After 24 hours, toss in the parsley, let sit 10 more minutes and then begin to store in jars (see my tutorial on this).

This is great as a soup base, or anything you would use stock or broth for. Enjoy!

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