Chicken stock is used more than any other stock. It adds a rich flavor to soups not created when using water, and it is used in recipes for pork and veal as well as poultry.
Make 2 quarts / Prep time: 10 minutes / Minimum cook time: 4 hours in a medium slow cooker
Preparations:
1. Pour water into the slow cooker. Add chicken pieces, carrot, onion, celery, peppercorns, parsley, thyme, garlic, and bay leaf. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until chicken and vegetables are falling apart.
2. Strain stock through a sieve into a mixing bowl. Press down on solids with the back of a spoon to extract as much liquid as possible. Discard solids.
3. Chill stock. Remove and discard fat layer from top. Ladle stock into containers.
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