Chicken Stock

Chicken Stock

Make It Yourself Stocks is so easy to make your own Homade stocks for soups, broths and stews easy just follows these directions.

• Homemade stocks are a great thing to have on hand for soups and stews and are far more tasty than those you buy in.

• Just use your leftover chicken bones and carrots and celery stalks.

• Any vegetables left around root vegetables peeled and diced.

• 2 carrots. • 3 sticks.. • 2 medium onions peeled and sliced • 1 bay leaf. • 1 teaspoon dried mixed herbs. • 1 teaspoon cracked peppercorns.

• Take the carcass of your chicken meal; break up some of the chicken bones.

• Chop the carrots into chunks.

• Chop the celery into large pieces, peel and chop up the onions.

• Put all the ingredients in a slow cooker.

• Most sizes will do, but preferably at least 4 quarts.

• Fill the Crockpot 3/4 full with water, cover, and then set for 8-9 hours on low.

• After cooking has been completed you can taste and add more seasoning.

• Strain out the meat and vegetables if you wish and use a kitchen blender to pulp the contents and add them back to the pan.

• Chill the stock in the fridge overnight to let any fat rise and solidify then skims off any excess fat.

• Remember to label, date and portion before you freeze them.

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