Ingredients
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4
-
2
-
2
-
2
-
10 - 12
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Kittencal’s Best Chicken Stock/Broth (Crock Pot Option), Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! — this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot — the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well — I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed — yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don’t remove the skins from onions they add color and taste to the stock adding in another onion won’t hurt :), I’ve made this so many times! Now with the coronavirus in full swing, I’ll at least have something healing, hot, and soothing Won’t cure it, but will mitigate some symptoms used two chicken carcasses, two chicken feet (helps it gel up), and added 2 T apple cider vinegar, to supposedly draw out the good stuff from the bones There’s something soothing about making broth Try it – you’ll love it!, After taking it off the heat, how long can it sit out before refrigerating it?
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Steps
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1
Done
|
Place the Chicken Pieces and/or Carcass (or the Turkey Carcass) in an Extra Large Stock Pot, Along With All Remaining Ingredients. |
|
2
Done
|
Fill With Cold Water to Cover Ingredients, and Up to Almost Three Quarters of the Stock Pot. |
|
3
Done
|
Place on Stove Element; Cover and Bring to a Full Boil. |
|
4
Done
|
Reduce Heat; Simmer and Remove Any Fat or Scum That Is Floating on Top of the Water. |
|
5
Done
|
at This Point You Can Transfer to a Crockpot. |
|
6
Done
|
Simmer Covered With a Lid on Low Heat For About 4-5 Hours For Stove Top (or 9-12 Hours on Low Setting For a Crockpot). |
|
7
Done
|
Adjust Salt to Suit Taste. |
|
8
Done
|
After the 5-6 Hours of Simmering Time Turn Off Heat and Allow the Pot to Sit Until Room Temperature With All Ingredients Still in the Pot, Do not Remove Bones or Veggies. |
|
9
Done
|
Transfer the Pot to the Fridge (with All Ingredients Still in It) and Chill Overnight. |
|
10
Done
|
the Following Day: Remove the Pot from the Fridge (mixture Will Be a Jelly Consistency). |
|
11
Done
|
Remove Any Fat That Has Gathered on Top. |
|
12
Done
|
Heat Again Until Just to a Liquid (this Will Make It Easier to Strain). |
|
13
Done
|
Remove All Chicken Pieces and Strain in a Large Strainer, If Desired You May Strain Again in a Cheesecloth, but It Is not Necessary. |
|
14
Done
|
Let Cool Completely and Freeze in Containers. |
