Wednesday, June 29, 2011

Homemade Chicken Stock

I kept everything from the chicken I baked on Monday.  I put all the bones and carcass into a crock pot.  To it I added a couple of cut up carrots and an onion that I cut into wedges (I would add celery to this as well, but I am allergic).   I also added some fresh oregano, fresh basil, dried tarragon, and a bay leaf.  Also included in this is the herbs that I put inside the chicken when I baked it.  Add water to almost full and a little bit of vinegar and let cook.  It will take a couple of days for the broth to cook down.  I want the liquid to cook down by half of what was in there.  

Once it is done, I will strain it and pour it into pint and quart mason jars.  I put them into the refrigerator to settle, once settled I skim the fat that has floated to the top.  I then put them into the freezer. You will then have stock anytime you need it.

The chicken parts, vegetable, and herbs in crock pot

The only down side is that your house will smell like cooking chicken for the next couple of days.  Of course this can be good or bad (depending on how hungry you are at the time).

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