Tuesday, July 3, 2012

Chicken Stock Recipe

So, you made my fauxtisserie chicken (You did right? It's wonderful and easy.). What do you do with the chicken carcass? Make chicken stock of course. Like everything else I make it's super easy. And, you can use it to add flavor to many healthy dishes (like rice and lentil pilaf or curried spinach and chickpeas), without adding many calories.

  1. Chicken carcass (any pieces you won't eat)
  2. 1/2 to 1 cup celery
  3. 1/2 to 1 cup carrots
  4. 1 onion
  5. 1/2 tablespoon vinegar
  6. Herbs (optional)- These are not necessary. But, I like it with fresh parsley or 1tablespoon dried basil.
  1. You've just finished cooking fauxtisserie chicken.
  2. Remove the chicken and the foil balls from the crock pot (leave the juices in the pot).
  3. Carve the chicken, remove all the meat you will eat.
  4. Place the chicken carcass back in the crockpot (with the juices from cooking the chicken)
  5. Chop the celery, carrots and onion. Add to pot. This is just to add flavor, you will not be eating them. So, you can use the tops of the celery, the carrot peel, and the outer layer of onion if you want to save the good parts.
  6. Add vinegar
  7. Add any desired herbs
  8. Fill pot with water (I have a 5 quart crock pot)
  9. Cook on low for ~10 hours
  10. Strain to remove bones, and veggies.
  11. Refrigerate overnight. Skim fat off the top.
  12. Use in your favorite recipe, or freeze for later.
  13. Enjoy!

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