Earlier today I shared a recipe for Crock Pot Chicken so before you make it and miss out on the chance to make homemade stock I am sharing this follow up recipe.
Overnight Crock Pot Chicken Stock
recipe from The Happy Housewife
juice, bones and skin from the Crock Pot Chicken
5 cups of water
After you debone the chicken place the bones and leftover skin back into the crock pot with all the leftover natural cooking juices. Add the water and cook on low all night long.
In the morning strain the bones and skin out and ladle into storage containers. Cool in the refrigerator.
Once cooled skim the fat off the top and either discard or store in a separate container to use in place of bacon drippings.
It’s as easy as that and you have salt free healthier homemade stock. You can store it in a container in the freezer or freeze it in an ice cube tray for later use.