You might be wondering why I’m describing chicken stock with such highfalutin words like “liquid gold.” Well, if you’ve ever tasted the real stuff, you know that I am speaking the truth. It’s rich, silky, and packed with flavor. I am stating right here and now, that yes, it deserves this special title!The great news is, there’s an easy, no fuss way to make your own stock by using your crock pot! When I discovered this method, I actually got quite excited at the opportunity to make my own stock without fussing over a simmering pot all day. I use at least 1 box of chicken stock every week for soups and stews so I knew could this go a long way at cutting my grocery store bill while adding flavor to my recipes. The funny thing is, I roast a chicken once a week! I’ve cooked a whole bird either on a Sunday or Wednesday for years – it’s developed into more of a tradition than a habit, plus everyone loves it.
Here’s how this works – after the family had enjoyed my lovely bird, I just put him my crock pot along with some veggies (no need to chop them), seasonings and water. I put the lid on the slow cooker, set the timer for 10 hours and went to bed. The next morning, magic had happened in my kitchen. I let the pot cool for a bit then strained out all that golden goodness. I filled 2 cup mason jars and stored my treasure in the fridge. I am just tickled that I can cook one recipe, then use the ingredients to make 4 or 5 other dishes. That one $10.00 chicken has now turned into about $16.00 with of stock, 4 delicious dishes and made 4 people around my family table very, very happy. Now you know why I call this stuff, liquid gold.
Crock Pot Chicken Stock | "Liquid Gold"
- 1 roasted or rotisserie chicken - most of meat removed
- 3 carrots
- 3 stalks celery
- 1 onion - rough chopped
- 2 bayleaves
- 1 clove garlic
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 10 cups water
- Add all ingredients to crock pot and cover with water. Put lid on crock pot. Set temperature to low and timer to 1o hours
- After cooking time, allow stock to cool for 30 minutes in slow cooker. Discard large solids then drain stock through a fine mesh strainer. Cool completely then store in containers in refrigerator or freezer until ready to use.
- MAKES 8 -9 cups.