Cooking while I’m sleeping
OK, I know I’m going to regret this, but I have to give my hubby credit for this. Pepé tried to talk me out of it several times. Then Pepé finally gave up and went have a glass of wine or two with Claude. I think it was way more than two glasses because these two have too much fun together when they’re not bickering. I have no idea what they talk about. Sometimes they speak French and I although I had some lessons many years ago, I’ve forgotten quite a bit.
Anyway… My hubby already made chicken soup and I think chicken stock when I met him and I did not. Maybe Pepé was right… maybe I shouldn’t tell everyone. Oh well, I’m glad my hubby knew how to cook when I met him, but about all he makes these days is chicken soup (when I’m sick) and chili (without beans).
Chicken stock really is so easy and with a Crockpot, you really can cook while you sleep. It will taste better than all the store bought types, it won’t have all the chemicals or preservatives in it, and you will save money and feel better about feeding your family in the long run. I have a stovetop option too, but this one is just so easy that I hardly ever use the stovetop method. I save that for turkey stock instead.
Place chicken carcass in a crockpot. Add all other ingredients.
Add enough water to cover everything. Should be approximately 8 cups. No need to mearure it, just cover the chicken and other ingredients with water and leave it. You can always add more water later if you want.
Put lid on crockpot and turn crockpot on low. Cook for 12 to 16 hours. Let cool. Well, look who’s back? I guess Pepé thought I couldn’t do it without him.
Strain in a fine sieve to remove all the large chunks. (This is why I use peppercorns instead of ground pepper).
Measure in 1 or 2 cup increments and put into resealable bags. Or, I like to use these large ice cube trays that hold 1/3 cup each. You don’t need to measure for the trays, just eyeball it. It’s probably never going to matter that it’s exactly 1/3 cup each.
After they’re frozen I pop out the cubes and put them into a gallon size resealable bag and freeze. It’s really convenient to just pull out however many I need and toss then into a bowl in the microwave or pan on the stove.
Easy Chicken Stock
- 1 Chicken Carcass (chicken stripped off of the bones)
- Chicken giblets (optional)
- 1 Small Onion (cut into quarters)
- 3 Celery Stalks (cut into thirds and add the leaves if you have them)
- 2 Large Carrots (or 3 medium cut into halves or thirds)
- 4 Whole garlic cloves (peeled)
- 1 Teaspoon Pepper Corns (or ground pepper)
- 1/2 Teaspoon Salt
- 1/4 Cup Apple Cider Vinegar (optional)
- 2 Bay Leaves (optional)
- 8 Cups water (or more if needed to cover ingredients)
- Place chicken carcass in a Crockpot. Add all other ingredients.
- Add enough water to cover everything.
- Put lid on Crockpot and turn Crockpot on low. Cook for 12 to 16 hours. Let cool.
- Strain in a fine sieve to remove all the large chunks. (This is why I use peppercorns instead of ground pepper).
- Measure in 1 or 2 cup increments and put into resealable bags and freeze, or, freeze in large ice cube trays, or can in jars using a pressure canner.
- If using the trays, after they’re frozen I pop out the cubes and put them into a gallon size resealable bag.