Ah, the heartwarming aroma of chicken stock simmering on the stove—it’s like a cozy blanket for the soul. I remember last winter, when a sudden cold snap had us all huddled indoors, the pot bubbling away was our sanctuary. This recipe, with its depth of flavor, transforms even the simplest dishes into comforting culinary hugs.
Steps
- Prepare the Slow Cooker: Plug in your slow cooker and set it to the low setting to maintain a gentle simmer throughout the cooking process.
- Prepare the Chicken Carcass: Remove any remaining meat from the chicken carcass to use later, and discard the skin. Break the bones into smaller pieces to help release more flavor and nutrients, then place them into the slow cooker.
- Add Ingredients: Add chopped celery, carrots, quartered onion, smashed garlic cloves, parsley stems, thyme sprigs, a bay leaf, and black peppercorns to the slow cooker. Pour in six cups of water, ensuring everything is submerged.
- Cook the Stock: Cover the slow cooker with its lid and let it cook on low for at least 12 hours, or up to 24 hours, to extract maximum flavor and nutrients from the ingredients.
- Strain the Stock: After cooking, turn off the slow cooker and remove the lid. Use a fine mesh strainer lined with cheesecloth to strain the stock into a bowl, discarding the solids.
- Cool the Stock: Allow the strained stock to cool to room temperature, then transfer it to storage containers and refrigerate overnight.
- Remove Fat Layer: The next day, skim off the solidified fat layer from the top of the stock. The stock should be gelatinous and have a rich, golden color.
- Store or Freeze: Use the stock within five days if stored in the refrigerator, or freeze it for up to a year. Pour carefully to leave any sediment at the bottom when using the stock.
Ingredients
- 1 chicken carcass (from a cooked 4-pound chicken)
- 2 stalks of celery, cut in half
- 1 carrot, cleaned and ends trimmed, cut in half
- 1 medium onion, quartered
- 4 cloves of garlic, smashed
- A large handful of parsley stems, enough to bundle together to the size of a quarter
- 4 to 5 large sprigs of fresh thyme
- 1 bay leaf
- 1/2 tablespoon of black peppercorns
- 6 cups of water
Nutritional Values
Calories: 570 | Fat: 12g | Saturated Fat: 6g | Cholesterol: 96mg | Sodium: 3132mg | Carbohydrates: 36g | Dietary Fiber: 6g | Sugars: 12g | Protein: 84g | Vitamin C: 96mg | Calcium: 306mg | Iron: 6mg | Potassium: 1332mg
FAQ
- How long should I let the chicken stock simmer in the slow cooker?
- You can let the chicken stock simmer in the slow cooker for anywhere from 12 to 24 hours. This duration allows all the flavors and nutrients to be thoroughly extracted from the bones and vegetables. However, it’s best not to exceed 24 hours.
- What size slow cooker is best for making chicken stock?
- A slow cooker that is at least 6 quarts in size is ideal for making chicken stock. This size will comfortably fit the carcass of a 4-pound chicken, along with the necessary vegetables, herbs, and water.
- Why does my chicken stock become gelatinous when cooled?
- The gelatinous texture of cooled chicken stock is due to the gelatin and collagen that are released from the chicken bones during cooking. This is normal and actually indicates a rich stock. The stock will return to a liquid state when reheated.
- Can I freeze the chicken bones and vegetable scraps to make stock later?
- Yes, you can freeze chicken bones and vegetable scraps if you’re not ready to make stock immediately. Store them in a zip-top bag in the freezer for up to 9 months, and when you’re ready, you can put them directly into the slow cooker without thawing.
- How should I store homemade chicken stock?
- Homemade chicken stock can be refrigerated for up to 5 days. If you need to keep it longer, you can freeze it for up to a year. When freezing, make sure to leave space in the container for the stock to expand.
Tips
- Maximize Flavor with Roasted Bones: Use bones from a roasted chicken to add more depth and richness to your stock. Roasting the bones beforehand enhances the flavor profile of the stock.
- Use the Low Setting on Your Slow Cooker: Set your slow cooker to ‘low’ for an even simmering process that prevents the stock from getting a flat or dirty taste due to boiling. This setting also minimizes sediment and keeps the fat from emulsifying.
- Don’t Add Salt Until Later: Avoid adding salt to your stock initially. This way, you can control the seasoning of the final dish, especially if you need to reduce the stock further in recipes, preventing it from becoming too salty.
- Freeze Leftover Ingredients for Later Use: If you’re not ready to make stock immediately, store the chicken carcass and any vegetable scraps in the freezer. They can be kept for up to 9 months and used when convenient, without needing to be thawed beforehand.
Equipment
- Slow Cooker (at least 6-quarts or larger)
- Fine Mesh Strainer
- Cheesecloth
