Chicken Stock from Scratch?
Jun. 9th, 2013 07:36 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jjhunter posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
boilingwater'elp! 'elp! Some assistance much appreciated
I'm setting aside some time today to batch prepare most of my household's meals for the week, and would love to actual use the leftover chicken bones to make stock instead of tossing them out. Does anyone have any experience making stock from such bones? and/or a reliable recipe they might point me to?
ETA: success! Details here: Adventures in homemade chicken stock (FOR SCIENCE)
I'm setting aside some time today to batch prepare most of my household's meals for the week, and would love to actual use the leftover chicken bones to make stock instead of tossing them out. Does anyone have any experience making stock from such bones? and/or a reliable recipe they might point me to?
ETA: success! Details here: Adventures in homemade chicken stock (FOR SCIENCE)
no subject
Date: 2013-06-09 04:30 pm (UTC)- Take chicken bones, leaving some meat scraps on them.
- Put in slow cooker. Add enough water to cover. Add a splash of lemon juice or apple cider vinegar. (This helps pull the awesome minerals out of the bones.)
- Add some combination of cut up carrots, parsnips, onion, garlic (all roughly chopped: the goal is 'fit in pot with other items' not 'bite size'). Dried herbs are not a bad thing either (Rosemary and tarragon are staples. A tiny pinch of salt doesn't hurt either.)
- Put slow cooker on for 18-24 hours (and 36 is not too many) on low. When done, strain and put into containers.
The only thing I have to check while it's going is making sure to give it more minutes before I go to bed/go out to work/etc.