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Told you I’ve been in the kitchen a lot.

OK, so I’ve already shared my love for my crock pot, and also for the thriftiness it affords me in the form of homemade stock. In case you’re looking for the same cheap thrill, here’s how I do it:

Crock Pot Chicken Stock

adapted from A Year of Slow Cooking

1 rotisserie chicken carcass, with some of the skin and bits of meat still attached to the bones

2 carrots, peeled and roughly chopped (into to or 3 pieces each)

2 stalks celery, roughly chopped

1 onion, peeled and halved

4 – 6 garlic cloves, peeled and smashed

1 bay leaf

salt and pepper

Throw everything into the crock, and add enough water to cover the chicken (about 10 – 12 cups). Cook on LOW 8 – 10 hours. After it has cooled enough to handle, remove the stone insert filled with the broth, and cool it quickly by setting it in an ice bath in the sink. (Fill the sink with an inch or two of water, add some ice cubes, and then carefully set your stone insert into the water.) Once it has cooled to room temperature, which only takes 15 minutes or so, place the cover on the dish and pop it in the fridge overnight. In the morning, skim off the fat, strain out the vegetables and chicken bones, and pack your beautiful golden broth into freezer containers. Voila! Chicken stock.

Yield: 2 generous quarts

I usually pack mine in quart jars, either glass or plastic, label them with masking tape, and pop them in the freezer. I’ve seen some recommendations to pack it into one cup servings; the larger size works better for me.

Since there are usually carrots and celery lying around in my fridge, making this feels like getting something for nothing, and who doesn’t like that?


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