Wednesday, February 20, 2013

Homemade Chicken Stock

One of the reasons I decided to make the whole chicken in the crock pot the other day was because Jason has been asking for White & Green Chicken Chili so I figured I could use any leftover chicken for that recipe.  I then had an 'a-ha' moment.....the Chili calls for chicken broth.....why not just make chicken broth out of the excess skin, liquid and bones from the whole chicken!?  Genius Sara, just genius!

Homemade Chicken Broth

Excess skin, bones and cooking liquid from one chicken
4 cups water
Any root veggies available (onions, celery, carrots)

1. Combine all ingredients into a crockpot. Allow to cook on low for at least 8 hours - I let mine cook overnight.
2. Using cheesecloth or a fine mesh strainer, strain the broth into a large bowl. Bring the broth to room temperature, cover with plastic wrap and refrigerate until a solid layer of fat is at the top.  Remove the fat and either use right away or store in the freezer. Easy peasy!

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