Slow Cooked Chicken Stock
Sunday afternoon, Hubby and I roasted up a big juicy 5 1/2 pound chicken that we picked up at the farmer’s market. When you pay big bucks for a bird that is raised right by a local farmer, you’ve got to make that chicken go a long way! Once we got all the meat off the bones, they got tossed into my crock pot to turn into chicken stock.
I’m a huge fan of slow cookers. Last year I put together a slow cooker cookbooklet with some of my most favorite slow cooker recipes. You can order one by clicking here. Creating chicken stock with a slow cooker is unbelievably easy.
Home made bone broths are a good source of minerals and are very good for your bones. The process of simmering stock extracts minerals from the bones. You can help this process along by the addition of vinegar to the stock. Sea vegetables are also a great source of minerals.
Slow Cooker Chicken Stock
Ingredients:
carcass and bones of 1 cooked chicken, with or without the skin
2 tablespoons apple cider vinegar
1 onion cut into quarters, skin included
1 carrot, coarsely chopped
1 stalk celery, chopped
a spoonful of sea vegetables (i.e. kombu or wakame)
fresh filtered water
Load up the Slow Cooker, turn it on low, let it do it’s job over night.
Strain the stock through a sieve.
Store in the refrigerator for up to 3 days or freeze up to 3 months.
