20.5.09

Chicken stock.

When the weather gets cold, for Sunday dinner, we like to roast a chicken. Then I use the carcass to make chicken stock.

Chicken stock is such a staple. Homemade stock makes soups and curries sing with flavour.

And it's so cheap and easy to make. I like to make chicken stock in my slow cooker. I just toss everything in, turn it on, and forget about it.

The child helps chop the vegetables. But not with the big knife.

I have adapted the following recipe from Joan Bishop’s excellent New Zealand Crockpot and Slow Cooker Cookbook.

Chicken Stock
1-2 chicken carcasses
1 onion, chopped
1 carrot, peeled and finely chopped
2 celery stalks, finely sliced
2 tsp salt
Large sprig thyme
2 bay leaves
Boiling water to cover

Pre-heat the cooker for 20 minutes. Put all the ingredients in your crockpot or slow cooker, cover with lid, and cook on High for 5-6 hours. Cool, and strain the stock through a sieve.


Chicken gizzard? Throw it in the pot.

5 comments:

From AA to NZ said...

Yuck! Our chickens don't have gizzards, do they?

However, you have inspired me to make chicken broth. (When we were in the village, the clerks at the dairy didn't recognize the word "stock.")

Juli Ryan said...

I don't know why the guys at the dairy didn't understand you when you said "stock". Maybe it was your accent!

Aliceson said...

I love home made chicken stock! It makes the best soups!

Non Je Ne Regrette Rien said...

this is my habit as well. All chicken remains go into a pot with water, bay leaves from my garden and any veg ends lingering. once reduced a bit, I freeze it. I use this stock often and feel rather smug about it! :P

Florida Girl In Sydney said...

I never make my own stock, though I love cooking. I never thought of doing it in the slow cooker-- I am sooo trying that.