Thursday, March 11, 2010

Chicken stock

Okay, I may be telling you something you already know...making chicken stock is SO easy!!! I've had a couple of people tell me how easy it is and I never believe them. Recently, I got a suggestion to put the chicken bones in the crockpot with some veggies and let it go overnight. I thought nothing could be easier than that, so I tried it. I put the bones from a 4-5 pound chicken in the crockpot, sliced up 2 carrots and 3 stalks of celery, added a sliced onion, some garlic, Italian spices, salt and pepper. I poured 6 cups of water over the top, put the lid on the crockpot and set it for 10 hours on low.

Success! The next morning, not only did my kitchen smell yummy, but I had fresh chicken stock to use in soups, chili, whatever. And it's so cheap! Much cheaper than any of the stock you'll buy at the market. If you haven't tried it, you need to. If you have and I'm reiterating something you already know...sorry, I'll try to do better next time. :)


  1. Making some chicken stock tonight, thanks to your suggestion! I plan on using it for tortellini soup this week (and the leftover chicken for grilled chicken paninis). Yum!

  2. Kate - Let me know how it comes out! I have made it twice now and both times it has been delicious! I am a big salt fanatic (my nutritional downfall), so I thought mine needed more salt, but other than that I LOVE that I have pure chicken stock without all the yucky stuff added. :)

  3. I'm not a huge salt fanatic, in fact, we really don't salt our food. HOwever, I agree that it definitely needed more salt. I added salt to the crockpot when I was making the stock (just a tad) and then I added salt and pepper 'to taste' when I was making the soup. We took about 2 bites and both my husband and I added more salt to our bowls. Ha! It was delicious, yet next time I will know to add more salt at the crockpot stage.