Chicken Stock

10 ingredients
9 steps

Ingredients

  • back, neck, wing tips, heart and gizzard from 1 raw chicken
  • 1 large carrot
  • 4 stalks parsley
  • 4 whole cloves or 1/8 tsp. ground cloves
  • 8 whole peppercorns or 1/4 tsp. ground pepper
  • 1 large bay leaf
  • 1 tsp. dry leaf sage or 1/4 tsp. rubbed sage
  • 1 large onion
  • 1 large stalk celery
  • 1 clove garlic

Directions

  1. 1
    Clean vegetables and cut larger ones into several pieces. Place all ingredients in a 4-quart slow cooker and cover with water to within 1-inch of the top of crock.
  2. 2
    Set the cooker on auto-shift or high for several hours, then change to low.
  3. 3
    Cook for 16 to 30 hours.
  4. 4
    With large, slotted spoon, strain out and discard all solids.
  5. 5
    Ladle stock through fine tea strainer into a large (3-quart) bowl.
  6. 6
    Cover and refrigerate for 24 hours to allow fat to harden.
  7. 7
    Remove and discard fat.
  8. 8
    Ladle stock into containers and freeze.
  9. 9
    Makes 2 to 2 1/2 quarts.

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