Extreme CrockPotting: Homemade Chicken Stock
The following Everyday Savings Tip comes from, Emily:
Don't throw away your chicken bones! Freeze them in a zip-top bag, and when you get a bag full, make stock!
In your biggest slow cooker (ours is a 6 qt), plunk in:
- Frozen Chicken Bones
- Celery
- Carrots
- Onion (halved, root cut off but not peeled)
- Bay Leaves
- 1/4 cup, Apple Cider Vinegar
Cover all with cold water, cook on low for 12-18 hours. Strain, refrigerate overnight to skim fat, and use (or freeze). The vinegar leeches the calcium from the bones, making your broth more nutritious. We love to use this to make my son's favorite dish, chicken & ducklings (dumplings).
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Extreme CrockPotting: Homemade Chicken Stock
Ingredients
- Frozen Chicken Bones
- Celery
- Carrots
- Onion (halved, root cut off but not peeled)
- Bay Leaves
- 1/4 cup, Apple Cider Vinegar
Instructions
Cover all with cold water, cook on low for 12-18 hours. Strain, refrigerate overnight to skim fat, and use (or freeze). The vinegar leeches the calcium from the bones, making your broth more nutritious. We love to use this to make my son's favorite dish, chicken & ducklings (dumplings).
