From day 1 of "Shelter In Place"
This is a foundational recipe that I make so often that I forget to write it down. And really, it's not so much a recipe as it is a guideline...? Anyway, here it is:
First off, things to save:
When you're ready to build your stock, get out your slow cooker. Add the chicken carcass and whatever bits & pieces you've saved from the first list. Add an onion, or a few shallots, a dried bay leaf or two, and about 5-10 peppercorns. Cover this all with water, until it's about an inch from the top, and cover. Turn on high - I usually start it at 8 hours, but you can go longer as long as your slow cooker doesn't go high enough to start evaporating the water.
When the chicken stock tastes like stock, strain out all the bits - I usually start with a big spider strainer, then move to a fine mesh sieve.
This usually gets me about 3-4 of the large take out containers that you'd normally get when you order in soup - I save them just for this :)
Freeze this, or put it in the fridge, and you're set for a while!
SALT - I leave the salt out of the process, so that you can add it to whatever recipe you eventually use the stock for - but if you plan on drinking it plain, you'll add it when it's done to taste.
This is a foundational recipe that I make so often that I forget to write it down. And really, it's not so much a recipe as it is a guideline...? Anyway, here it is:
First off, things to save:
- Whenever you get a rotisserie chicken, DON'T throw away the bones! Stick them in a ziploc and pop them in the freezer - flatten them out if you need space, they don't need to look pretty
- Parsley stalks
- Mushroom stems
- Parmesan cheese rinds - and really, any hard cheese rind that you like, but parm is classic
- Celery cutoffs - tops, bottoms, small leafy bits
- Onions, shallots - all with skins on
- Dried bay leaves
- Black peppercorns
When you're ready to build your stock, get out your slow cooker. Add the chicken carcass and whatever bits & pieces you've saved from the first list. Add an onion, or a few shallots, a dried bay leaf or two, and about 5-10 peppercorns. Cover this all with water, until it's about an inch from the top, and cover. Turn on high - I usually start it at 8 hours, but you can go longer as long as your slow cooker doesn't go high enough to start evaporating the water.
When the chicken stock tastes like stock, strain out all the bits - I usually start with a big spider strainer, then move to a fine mesh sieve.
This usually gets me about 3-4 of the large take out containers that you'd normally get when you order in soup - I save them just for this :)
Freeze this, or put it in the fridge, and you're set for a while!
SALT - I leave the salt out of the process, so that you can add it to whatever recipe you eventually use the stock for - but if you plan on drinking it plain, you'll add it when it's done to taste.
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