Chicken Stock

Every week or ten days I throw a whole chicken in the crock pot. It's the easiest way to cook a chicken. The chicken can be thrown in frozen and it'll still cook beautifully. I usually just throw it in and crack pepper and salt over the top then leave it on low until 5p or some where in there.

After we eat it for dinner with (usually) potatoes and steamed veggies I dump the veggie cooking water (minus what I pour on our pups dinner) into the pot with the carcass, skin, fat and other bits left over from the chicken. I usually need to add water as there is typically only 3-4 cups of veggie cooking water on hand. When I know I'm making broth I try to save the veggie cooking/steaming water for a couple of days before I make broth. Celtic Sea Salt, cracked pepper and whatever herbs are handy go in. Usually some garlic. If there are older onions in the fridge they go in also.

This sits on low in the same crock pot on my counter for two days. Usually dinner on the second day (the house smell so fantastic) I'm ready to use that broth. I like making thick hearty meatless dishes like split pea soup or potato soup or I'll make a chicken based soup such as good old fashioned chicken soup (with rice or noodles) and we always love White Chicken Chili. When using the broth the same night I just send the broth through a colander right into the soup pot on the stove. If I'm not using it immediately (pictured) I skim it into my four cup glass measure cup and pour it into jars. Once it has cooled I stick the jars in the fridge if I am going to use it within a day or two or the freezer if longer. I usually get 10-12 cups of stock but it varies on how much water I put in. If the carcass is very small I tend to add less liquid so that the stock has strong flavor. I try and keep a few jars in the freezer all the time so I always have a quick meal. The jars of broth thaw quickly in a pan of warm water.

Whatever lands in the colander is trash. Usually everything cooks down into a very mushy three cups or less mess.