Wednesday, June 19, 2013

Crockpot Chicken Stock

A lot of crockpot recipes call for chicken stock, but unfortunately, many store-bought stocks have preservatives. The ones that don't are pretty expensive! I had been researching different homemade chicken stock recipes but was afraid to try any because they seemed pretty involved. Lo and behold, I happened across this one made in the crockpot. Hallejuah! That's more my style :) I was pleasantly surprised how easy (and cheap!) it was to make!! Now, every time we have chicken, I'll be making some homemade crockpot chicken stock. 

Training called for: 60 minute bike
What I did: 12 miles in 50 minutes

Crockpot Chicken Stock 
From Out of the Box Foods

Special Equipment: crockpot, quart freezer bags, fine mesh strainer/colander, medium bowl

1 leftover roasted or rotisserie chicken (bones, skin and meat)
2 carrots, washed and cut/broken into three pieces each
2 celery stalks (w/leaves), washed and cut/broken into three pieces each
1 onion, quartered
1 tbsp whole peppercorns
16 Cups water (approximately)

Place the chicken, carrots, celery, onion and peppercorns in crock-pot. Pour water over ingredients. Put lid on crock-pot and cook on low 10-12 hours. (The longer you cook the richer the stock so don’t hesitate to let it cook longer.)
Using a small mesh colander/strainer and bowl, strain out liquid. Discard vegetables. Measure liquid into desired serving size and pour into quart freezer bags. I used the snack size baggies and measured out 1 cup serving sizes. I also found it easy to put the open bag in a bowl or measuring cup to keep it open while you pour in the stock. Otherwise, I had trouble holding the bag open and pouring and it got all over the place. Seal, label and lay flat in freezer to freeze. (Measuring servings and labeling the bags makes for easy use in your next recipe.)

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