HOMEMADE CHICKEN STOCK
If you want to use the stock right away, skim the fat off the top first. If planning to use it later, refridgerate until the fat congeals on the surface, then lift it off. To make vegetable stock, substitute 2 whole tomatoes for the hen. From Canadian Living November 2008
Provided by Az B8990
Categories Stocks
Time 4h20m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in slow cooker or large stockpot.
- Add the remaining ingredients, ending with water.
- Cover and cook on low until richly flavored, 8 to 10 hours in slow cooker, 4 hours on stove top.
- Discard chicken. Strain stock through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat.
- Refrigerate in air tight container for up to 3 days or freeze for up to 4 months.
Nutrition Facts : Calories 295.1, Fat 20.5, SaturatedFat 5.7, Cholesterol 70.7, Sodium 106.7, Carbohydrate 8.9, Fiber 2.2, Sugar 3.3, Protein 18.8
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Umaima Areej
[email protected]I'm not a fan of this recipe. The stock was too greasy for my taste.
General Jericho
[email protected]I love using this stock to make chicken noodle soup. It's always a hit with my family.
Ashy Marie
[email protected]I've tried many chicken stock recipes and this one is by far the best. It's so flavorful and rich.
Mamun Abir
[email protected]This stock is too bland for my taste. I had to add a lot of spices to make it flavorful.
Master blood
[email protected]This is my go-to chicken stock recipe. It's easy to make and always turns out great.
Rahat Writes
[email protected]I'm a vegetarian and I still love this stock. I use it to make vegetable soup and it's always delicious.
Temesgen Worku
[email protected]Great stock! I used it to make a risotto and it was the best risotto I've ever had.
Biraj Khosla
[email protected]This recipe was a bit too salty for my taste. I had to add a lot of water to dilute it.
Safdar Ali Mirani
[email protected]Meh, it was just okay. I've had better chicken stock.
Siyathemba Gcoyi
[email protected]This recipe is a keeper! I've used it to make chicken soup, chicken pot pie, and even just to drink as a broth. It's always delicious.
Hk Rukonamade
[email protected]Excellent recipe. I've made this stock several times and it always turns out great.
Lethu Magagula
[email protected]I made this stock using a whole chicken and it was so flavorful. I used it to make chicken and rice soup and it was the best soup I've ever had.
Naqaab Posh
[email protected]Stock was easy to make and had a rich flavor.
Musa Suleiman
[email protected]Easy to follow recipe, and the chicken stock turned out delicious! I used it to make chicken noodle soup, and it was a hit with the family.