Crockpot Chicken Stock (and Tastetastic Thursday #19)

Making stock in your crockpot is the easiest thing in the world.  We buy the Perdue Oven-Ready Roasters fairly often (they’re expensive but SO delicious!) and when my husband’s done carving it, we throw the bones in the crockpot to make stock to keep in the freezer.  I don’t use a recipe, but here’s what I do:

Put the chicken bones in a crockpot and cover with water.  Add a bunch of veggies.  In this case I used the tops of celery and an onion that I quartered.  I’d typically also add carrots but I didn’t have any.  Add some thyme, a bay leaf, a dash of kosher salt, peppercorns, and whatever other seasonings float your boat.  Put the lid on and cook on low for 8-10 hours.  Strain and let cool.  I pour 2 cups’ worth in freezer bags and freeze on a cookie tray so they lay flat.  Once they’re frozen, you can stack them neatly in your freezer.

Prep ahead tip:  As you cook throughout the week(s), put all your veggie scraps in the freezer so when it comes time to make stock you can just pull it out to put in there.  

And now…time to party!  The rules are simple:

  1. Please link up no more than two recipes.
  2. I’d love it if you’d follow me on Facebook and/or Google Friend Connect.  
  3. Please have a link back to me on your post.  I’ll be featuring three links this weekend, but I can only feature you if there’s a link back.  
  4. Click around, have some fun, and get inspired!
(As always, the links show up in random order.  No rewards for the early birds, or punishments for those who get there a little later.)

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