Chicken stock is so easy to make and so inexpensive. You can make it stove top or in a crock pot, and freeze it to use later. This is an excellent way to use up veggies that are past their prime, too.
Roast a whole chicken for a lovely Sunday dinner, then put the carcass and veggies in a crock pot to cook low and slow all night. No waste!
Here is my YouTube video on how I make it: https://youtu.be/vlCj_o4UWOM
1 chicken carcass from a roasted chicken OR 8 chicken legs/thighs
4 celery stalks with or without leaves
1 large onion, quartered
2 garlic cloves
10 black peppercorns
2 bay leaves
2 T dried parsley
1 tsp dried thyme
1 tsp dried oregano
4 quarts water
Put everything in a stock pan for stove top or in your crock pot. Use less water if your crock pot wont hold it all. Stove top- bring to boil, reduce to simmer and cook for 4 hours. In a crock pot, cook on high for 6 hours or low 8-10 hours. Let cool, strain. Put stock in fridge overnight to let fat rise to the top. Once it has hardened, skim off and discard. Freeze stock in freezer containers, freezer bags,ice cube trays.
Pro tip: for super rich stock, roast the raw chicken and veggies first, 375, for about an hour, then put it all together in the stock pot or crock pot.
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