Crock Pot Chicken Or Turkey Stock Recipes
CROCK POT CHICKEN STOCK
Nothing beats the flavor of homemade chicken stock. But some recipes are intimidating for the home cook. Here's a no-fuss way to make it that doesn't require you to be there to attend it half the day. Unlike some recipes that yield gallons, this gives you a nice, manageable 2qts in a concentrated, jellied form that can be diluted to 4 qts if you want to. You can use the carcasses from any kind of cooked chicken that doesn't have breading, tomato sauce, or strong spices like curry or hot sauce on it. You don't have to have the giblets, but if you thought to save them the stock will be better.
Provided by 3KillerBs
Categories Stocks
Time 10h15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 6
Steps:
- After eating the cooked chickens for the original chicken dinners pick all meat from bones and reserve for other purposes.
- Break the bones apart so that they'll fit better into the crock pot.
- Put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot.
- Add vegetables.
- Add cold water until crock pot is full to 1 1/2 inches below the rim.
- Cook on high 4 hours and then on low for another 6-8 hours.
- Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal.
- Portion out and freeze stock in whatever quantities suit your needs.
- Tip -- Be sure that the water is COLD. Cold water draws the goodness out of the bones and veggies while hot water seals it inches So for stock you want to start with cold water and heat slowly to draw all the flavor into the stock while for cooking the meat/veggies to eat those you would plunge them into boiling water and cook rapidly to preserve the flavor in the meat/veggies.
- Tip -- Don't avoid using the fat. It adds flavor as it simmers and you remove it at the end anyway.
- Tip -- Unless your budget dictates that no possible source of protein/calories should be overlooked any meat that might be remaining on the bones is not worth salvaging because it will be mushy and tasteless.
- Tip -- This strong, jellied stock can be diluted with up to an equal quantity of water if you need to stretch the supply.
- Tip -- If one of the other uses you have for the chicken meat is chicken salad or any other dish that calls for celery you can substitute the leaves and trimmings from several celery stocks instead of using whole stalks.
- Tip -- Some people use the onions peel and all. I find stock made that way can be a touch bitter. But it does give a very rich color when using yellow onions. Try it once to see if you like it. (If you don't the stock is not wasted because you can use it in curry where the intensity of the spices will overpower the unwanted flavor anyway).
- Tip -- you can save chicken carcasses and giblets in the freezer until wanted.
- Tip -- You can substitute turkey or use a mix of turkey and chicken if you have it on hand.
CROCK POT CHICKEN OR TURKEY STOCK
I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces. If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!
Provided by PetsRus
Categories Stocks
Time 16h10m
Yield 6-7 cups
Number Of Ingredients 10
Steps:
- Preheat the crock-pot on high.
- Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
- Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
- Switch to LOW and cook for 12 or up to 24 hours.
- Strain, cool, skim of the fat, use the stock or freeze.
- If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
- Enjoy!
CHICKEN BROTH IN A SLOW COOKER
This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.
Provided by Micki Stout
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 10h15m
Yield 5
Number Of Ingredients 6
Steps:
- Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
- Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 5.8 g, Cholesterol 61.5 mg, Fat 14.8 g, Fiber 1.8 g, Protein 21.7 g, SaturatedFat 4 g, Sodium 99.2 mg, Sugar 2.6 g
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