Crock Pot Chicken Stock

I think this may end up being my permanent way of making stock – it’s so easy and the flavors really deepen in the crock – and I was pretty lacking in ingredients.

1 chicken carcass, post-roasting

some carrots

onion, cut into quarters

a few whole garlic cloves

salt and pepper (a lot of salt)

fresh parsley, sage, rosemary and thyme (don’t overdo the latter two)

dried dill weed

Dump ingredients in crock. I cooked on high for about 4 hours when at a play – I’m sure low on 8 would be fine.

Drain solid ingredients and store stock in fridge overnight. The next day, skim off fat from the top.

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1 Comment

Filed under crock pot, ingredients

One response to “Crock Pot Chicken Stock

  1. Pingback: Matzoh Ball Soup « Missy’s Recipes

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