Chicken stock recipe
(slow cooker)
Ingredients:
Note. I used a mixture of raw and cooked chicken bones for this. Only because
we had just had a roast chicken for dinner and I thought its bones would make
better use as stock fodder, than garbage bin fodder. Really, you can throw in any herbs you want. I just have a thing for bay leaves and thyme :) The stock will be darker and more solid than store bought stock but that's a good thing. It means all the nutrients have been contained in it.
1 cooked chicken carcass (throw in any non used bits)
1kg raw chicken pieces (I just used necks but wings/backs are good)
3 large carrots
4 stalks celery
two onions
4-5 garlic cloves
½ cup spring onions, chopped
4 bay leaves
3-4 sprigs Thyme
4 tbsp apple cider vinegar
1tbsp celtic sea salt
1kg raw chicken pieces (I just used necks but wings/backs are good)
3 large carrots
4 stalks celery
two onions
4-5 garlic cloves
½ cup spring onions, chopped
4 bay leaves
3-4 sprigs Thyme
4 tbsp apple cider vinegar
1tbsp celtic sea salt
Method
Roughly chop all vegetables and place into slow cooker. Peel
and crush garlic cloves and add with chopped onions and spring onion. Add
chicken carcass and pieces. Place bay leaves and thyme on top. Add vinegar and
celtic sea salt. Cover with cold water and cook on low setting for 10-12 hours.
I cook it over night. Strain into heat proof dish and cool immediately. The
bulk will have small chicken bones so will not be edible. You could blend it
and give it to a lucky cat. Once cooled, place into separate containers and
freeze. Makes about 2.2 litres.
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