Crock Pot Chicken Stock Recipe

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Crock Pot Chicken Stock
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Ingredients
6
Count
Nutrition
151
Calories
Total time
615
Minutes
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Ingredients:

Directions:

  1. After eating the cooked chickens for the original chicken dinners pick all meat from bones and reserve for other purposes.
  2. Break the bones apart so that they'll fit better into the crock pot.
  3. Put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot.
  4. Add vegetables.
  5. Add cold water until crock pot is full to 1 1/2 inches below the rim.
  6. Cook on high 4 hours and then on low for another 6-8 hours.
  7. Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal.
  8. Portion out and freeze stock in whatever quantities suit your needs.
  9. Tip - Be sure that the water is COLD. Cold water draws the goodness out of the bones and veggies while hot water seals it inches So for stock you want to start with cold water and heat slowly to draw all the flavor into the stock while for cooking the meat/veggies to eat those you would plunge them into boiling water and cook rapidly to preserve the flavor in the meat/veggies.
  10. Tip - Don't avoid using the fat. It adds flavor as it simmers and you remove it at the end anyway.
  11. Tip - Unless your budget dictates that no possible source of protein/calories should be overlooked any meat that might be remaining on the bones is not worth salvaging because it will be mushy and tasteless.
  12. Tip - This strong, jellied stock can be diluted with up to an equal quantity of water if you need to stretch the supply.
  13. Tip - If one of the other uses you have for the chicken meat is chicken salad or any other dish that calls for celery you can substitute the leaves and trimmings from several celery stocks instead of using whole stalks.
  14. Tip - Some people use the onions peel and all. I find stock made that way can be a touch bitter. But it does give a very rich color when using yellow onions. Try it once to see if you like it. (If you don't the stock is not wasted because you can use it in curry where the intensity of the spices will overpower the unwanted flavor anyway).
  15. Tip - you can save chicken carcasses and giblets in the freezer until wanted.
  16. Tip - You can substitute turkey or use a mix of turkey and chicken if you have it on hand.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 150.72 Kcal (631 kJ)
Calories from fat 17.15 Kcal
% Daily Value*
Total Fat 1.91g 3%
Cholesterol 133.88mg 45%
Sodium 146.3mg 6%
Potassium 677.43mg 14%
Total Carbs 20.25g 7%
Sugars 9.4g 38%
Dietary Fiber 6.01g 24%
Protein 12.98g 26%
Vitamin C 17.8mg 30%
Vitamin A 1.4mg 45%
Iron 2.3mg 13%
Calcium 93.8mg 9%
Amount Per 100 g
Calories 49.01 Kcal (205 kJ)
Calories from fat 5.58 Kcal
% Daily Value*
Total Fat 0.62g 3%
Cholesterol 43.54mg 45%
Sodium 47.58mg 6%
Potassium 220.3mg 14%
Total Carbs 6.58g 7%
Sugars 3.06g 38%
Dietary Fiber 1.95g 24%
Protein 4.22g 26%
Vitamin C 5.8mg 30%
Vitamin A 0.4mg 45%
Iron 0.8mg 13%
Calcium 30.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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