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Chicken Stock – 6 Cups

Ingredients

3 pounds chicken wings and/or backs
1 medium onion, peeled and quartered
1 ribs celery, cut into 2-inch lengths
1 carrot, peeled, cut into 2-inch lengths
1 leek, trimmed, halved lengthwise, cleaned
1 parsnip, peeled, cut into 2-inch lengths
1 bay leaf
6 black peppercorns
3 sprigs parsley
3 sprigs thyme
8 cups water


Instructions

Rinse chicken and drain. Place in ceramic pot along with the onion, celery, carrot, leek, parsnip, bay leaf, peppercorns, parsley, and thyme. Add water. Press on/off button to turn unit on. Set timer to 8 hours and press Simmer. Slow cooker will automatically switch to Warm when cooking time has elapsed. Strain, discarding the chicken bones, meat, skin, vegetables, and herbs. Pass through a fine mesh strainer to remove small bits. Cover and refrigerate. When chilled and congealed, remove chicken fat and discard or reserve for another use. Chicken stock will keep for 3 days in the refrigerator, or can be frozen for up to 6 months.
Hint: Freeze chicken stock in 1-cup containers to use as needed.
For Brown Chicken Stock: Brown stock requires the step of roasting, but adds depth of flavor to the stock. Use this method (using turkey wings) to make Brown Turkey Stock ahead for holiday meals. Preheat oven to 400°F. Place wings in a Cuisinart® Roasting Pan. Roast in preheated oven for about 30 minutes, until nicely browned. Add vegetables, stir and roast for an additional 10 to 15 minutes, until vegetables are browned. Proceed with recipe.

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Servings

Makes 6 cups

Nutritional Information
Per Serving

Nutritional information per serving (1 cup): Calories 15 (0% from fat) • carb. 1g. • pro.1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 80mg • calc. 0mg • fiber 0mg