The slow cooker makes fabulous stock – effortlessly. It is an ideal way to add flavour to your made-from-scratch meals. When adding vegetables, avoid broccoli, cauliflower and brussels sprouts because their strong flavours will dominate the stock, as well as starchy vegetables like potatoes as they will make the stock cloudy.
Portion size: 8 cups (2L)
Ingredients
2 lb (907 g) roasted chicken carcasse, neck and wing tips
2 unpeeled onions, chopped
2 celery stalks with leaves, chopped
1 carrot, chopped
1 leek, chopped (optional)
4 dried mushrooms, (like shiitake) optional
6 fresh parsley sprigs
2 bay leaves
1/2 tsp (2 mL) whole peppercorns
Preparation
Place meaty carcasse in slow cooker. Add onions, celery, carrot, leek and mushrooms (if using), parsley, thyme, bay leaves and peppercorns. Pour in 8 cups (2 L) water. Cover and cook on low for 12 hours.
Discard chicken bones. Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Refrigerate until fat congeals on surface, about 8 hours. I've seen a lot of newer cookbooks advocate the skimming of the fat from the stock. I prefer the traditional method of letting the fat settle in a layer on top of the stock as it cools. This way, the fat acts as a protective layer against bacteria, which is found in the air. The stock will last longer if you keep the fat layer on it. Just lift up the layer of fat and remove the stock when you want to use it.
I make this chicken stock every time I roast a chicken. Divide the stock into single-serving portions and some into a regular ice cube tray for 1 oz. portions for freezing (use as needed). The rest of the stock (about a pint), I keep in the refrigerator for immediate use in everyday cooking to add flavour to my food, in place of salt. Every few days, bring the stock to a gentle boil for 10 minutes and let it cool, again with the fat forming a protective layer. Your stock can be stored in the refrigerator and used for up to a couple of weeks this way.
NUTRITION PROFILE: low sodium, low fat, low carb
Portion size: 8 cups (2L)
Ingredients
2 lb (907 g) roasted chicken carcasse, neck and wing tips
2 unpeeled onions, chopped
2 celery stalks with leaves, chopped
1 carrot, chopped
1 leek, chopped (optional)
4 dried mushrooms, (like shiitake) optional
6 fresh parsley sprigs
2 bay leaves
1/2 tsp (2 mL) whole peppercorns
Place meaty carcasse in slow cooker. Add onions, celery, carrot, leek and mushrooms (if using), parsley, thyme, bay leaves and peppercorns. Pour in 8 cups (2 L) water. Cover and cook on low for 12 hours.
Discard chicken bones. Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Refrigerate until fat congeals on surface, about 8 hours. I've seen a lot of newer cookbooks advocate the skimming of the fat from the stock. I prefer the traditional method of letting the fat settle in a layer on top of the stock as it cools. This way, the fat acts as a protective layer against bacteria, which is found in the air. The stock will last longer if you keep the fat layer on it. Just lift up the layer of fat and remove the stock when you want to use it.
I make this chicken stock every time I roast a chicken. Divide the stock into single-serving portions and some into a regular ice cube tray for 1 oz. portions for freezing (use as needed). The rest of the stock (about a pint), I keep in the refrigerator for immediate use in everyday cooking to add flavour to my food, in place of salt. Every few days, bring the stock to a gentle boil for 10 minutes and let it cool, again with the fat forming a protective layer. Your stock can be stored in the refrigerator and used for up to a couple of weeks this way.
NUTRITION PROFILE: low sodium, low fat, low carb
Source: Adapted from The Canadian Living Test Kitchen
