Crockpotchickenorturkeystock Recipes

Steps:

• Preheat the crock-pot on high.
• Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
• Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
• Switch to LOW and cook for 12 or up to 24 hours.
• Strain, cool, skim of the fat, use the stock or freeze.
• If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
• Enjoy!

Steps:

• After eating the cooked chickens for the original chicken dinners pick all meat from bones and reserve for other purposes.
• Break the bones apart so that they'll fit better into the crock pot.
• Put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot.
• Add vegetables.
• Add cold water until crock pot is full to 1 1/2 inches below the rim.
• Cook on high 4 hours and then on low for another 6-8 hours.
• Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal.
• Portion out and freeze stock in whatever quantities suit your needs.
• 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.
• Tip -- Don't avoid using the fat. It adds flavor as it simmers and you remove it at the end anyway.
• 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.
• Tip -- This strong, jellied stock can be diluted with up to an equal quantity of water if you need to stretch the supply.
• 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.
• 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).
• Tip -- you can save chicken carcasses and giblets in the freezer until wanted.
• Tip -- You can substitute turkey or use a mix of turkey and chicken if you have it on hand.

Steps:

• Take a very large cooking pot and break the turkey carcase into it, then add the rest of the ingredients. Cover with water, bring up to simmering point, skim off any scum that rises to the surface, simmer for 2- 3 hours.
• (If you have more time then the longer simmering the better, I simmered longer and added just 3/4- 1 cup more water at about the 2 hours mark.).
• Set a colander over another large pan, and with tongs and a ladle, lift most of the bones and ingredients into colander. Being very careful as liquid is hot, drain remaining stock into colander, let stock completely drain through colander and when drained discard the contents of colander, keeping the liquids in the pan.
• Place liquid stock back on heat, and slowly simmer for another 10 minutes, this time strain the stock through a strainer and leave to cool, discarding debris in the strainer.
• Cover, cool completely and then chill overnight. Some fat/scum may be needed to be skimmed off next day and discarded.

Steps:

• Place the chicken in the slow cooker.
• Combine the rest of the ingredients in a bowl along with one soup can full of water, then pour over the chicken.
• Cover and cook on low until the chicken is tender (about 7-9 hours). Remove from heat and serve.

Steps:

• Break the carcass into pieces in a large stock pot.
• Add water, dressing, vegetables and peppercorns.
• Heat to boiling, skim off any foam on the surface, reduce heat to low, cover and simmer for 4 hours.
• Stir from time to time to make sure there aren't any 'hot spots' scorching on the bottom.
• Add salt to taste as you go along, not all at once.
• After four hours, remove large chunks to a bowl and discard.
• Carefully drain stock through a colander lined with cheesecloth into a large mixing bowl.
• Ladle into freezer containers, cover and set in the fridge overnight.
• On the following day, skim off the fat that has congealed on top.
• Cover the containers, label and date and freeze until needed.