Now that I am working full-time, my cooking has become convenience-based.
We all go through phases of inspiration and well, phases of survival mode.
The other day I was going to roast my own chicken but they were around $10 each. Rotisserie chickens were half the price and already cooked! No brainer.
Here, I am using the carcass to make stock in the slow cooker. I am doing this overnight. Hopefully it won't be too much of a pain to deal with in the morning!
In the morning I will strain the broth and refrigerate it. After work I will bag it for the freezer.
Hopefully the flavor is great! My guess is that it will be even better since it will simmer for hours in the crock pot :)
Ingredients
We all go through phases of inspiration and well, phases of survival mode.
The other day I was going to roast my own chicken but they were around $10 each. Rotisserie chickens were half the price and already cooked! No brainer.
Here, I am using the carcass to make stock in the slow cooker. I am doing this overnight. Hopefully it won't be too much of a pain to deal with in the morning!
In the morning I will strain the broth and refrigerate it. After work I will bag it for the freezer.
Hopefully the flavor is great! My guess is that it will be even better since it will simmer for hours in the crock pot :)
Ingredients
- 1 chicken carcass
- 2 carrots
- 3 celery stalks
- 1 medium onion
- 2-3 bay leaves
- 1 teaspoon dried thyme and a (optional) generous pinch of sage
- 1 tablespoon whole peppercorns
- Break the chicken bones so marrow can add flavor. I used boning shears but a heavy, sharp knife will also work.
- Turn a large crockpot on high and set the timer for 10 hours.
- Put all the chicken parts in the crockpot. Save the meat for another use. (Chicken pot pie?)
- With the carcass in it, fill the crockpot 3/4 full with water.
- Chop (no need to peel) the carrots into large chunks. I happened to use organic baby carrots so no chopping required.
- Roughly chop the celery and the onion and add to the large crockpot.
- Cover, leave on high for 2 hours, then to low for 8 hours. If you are going to sleep the cooker should automatically go into the "keep warm" mode after it's done, which keeps the temperature at safe levels.
- Carefully pour the liquid gold through a sieve set over a stock pot, pressing on the parts. Cover and refrigerate the liquid gold, discard the solids.
- Chill the stock in the fridge and later skim off the top layer of fat.
- Put the stock in baggies, label with date and amount (I like 1 and 2 cups), then freeze.
