OVERNIGHT CHICKEN BROTH
Provided by Ree Drummond : Food Network
Time 12h5m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- Put the chicken bones, carrots, celery, parsnips, bay leaves, thyme, onion, salt and pepper into a large slow cooker. Cover with water by 2 inches, then set on low. Cook for 10 to 12 hours overnight. Strain the broth through a fine-mesh strainer, then store in jars.
OVERNIGHT CHICKEN STOCK IN THE CROCK POT
Categories Chicken
Number Of Ingredients 9
Steps:
- After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the "The Best Whole Chicken in the Crock Pot" recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken. Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½" at the top). Turn the slow cooker onto "low" after dinner and cook all night long or alternatively you could start it in the morning and cook on "low" for 8 - 10 hours during the day. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc. Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just "need a little" for making sauce or rice. This stock is great in soups like chicken noodle soup and also in rice like risotto. Enjoy!
WHOLE CHICKEN SLOW COOKER RECIPE
Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can.
Provided by bhbitts
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 12h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
- Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
- Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 229.6 calories, Carbohydrate 1.2 g, Cholesterol 102.5 mg, Fat 12.8 g, Fiber 0.5 g, Protein 25.9 g, SaturatedFat 3.6 g, Sodium 1239 mg, Sugar 0.2 g
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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- After removing all edible meat from the carcasses/bones return the bones to the crock along with any juices. If you remove the skin it can be added as well, but remember this will add fat to your stock. This is a matter of preference.
- Add all of the vegetable, herbs, spice, and salt (if using) and fill crock with water to within 1-inch of top.
- Turn slow cooker to low and let simmer all night long. If doing this during the day you will cook on low for 8 - 10 hours.
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- After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the The Best Whole Chicken in the Crock Pot recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot, including the original onion and spices you used when making the chicken.
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- Turn the slow cooker onto "low" after dinner and cook all night long or alternatively you could start it in the morning and cook on "low" for 8 – 10 hours during the day.
- After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
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