Chicken Stock

Name: Chicken Stock
Ingredients: 4 lbs (2 kg) bone-in skin-on chicken parts; 4 carrots, scrubbed and coarsely chopped; 4 stalks celery, coarsely chopped; 3 onions, coarsely chopped; 6 sprigs fresh parsley; 3 bay leaves; 10 whole black peppercorns; 1 tsp (5 ml) dried thyme; Salt (optional); 12 cups (3 L) water

10 ingredients

14 steps

Ingredients

4 lbs (2 kg) bone-in skin-on chicken parts
4 carrots, scrubbed and coarsely chopped
4 stalks celery, coarsely chopped
3 onions, coarsely chopped
6 sprigs fresh parsley
3 bay leaves
10 whole black peppercorns
1 tsp (5 ml) dried thyme
Salt (optional)
12 cups (3 L) water

Directions

1

In slow cooker stoneware, combine chicken, carrots, celery, onions, parsley, bay leaves, peppercorns, thyme, salt to taste (if using) and water.
2

Cover and cook on High for 8 hours.
3

Strain into a large bowl, discarding solids.
4

Refrigerate liquid until fat forms on surface, about 6 hours.
5

Skim off fat.
6

Cover and refrigerate for up to 5 days or freeze in an airtight container.
7

VARIATIONS
8

Slow Cooker Turkey Stock
9

Substitute 1 turkey carcass, broken into pieces, for the chicken parts.
10

Stovetop Turkey Stock
11

Break a turkey carcass into manageable pieces and place in a stockpot.
12

Add 2 quartered carrots, 2 quartered celery stalks, 2 quartered onions and 8 whole black peppercorns.
13

Add water to cover and bring to a boil over medium-high heat.
14

Reduce heat to low, cover and simmer for 3 hours, then strain and discard solids.