Fresh Chicken Stock (slow cooker)

When I made the successful chicken in the crock-pot the other day, I had seen someone recommend throwing the bones, etc. back into the pot to make fresh broth or stock or whatever you like to call it. I figured this was a cool chance and not to be missed. So, after I ate dinner, I pulled all of the meat off of the chicken carcass (as some call it) and put all of the bones, skin, etc back in the pot. Well, not quite true, I was looking at the bones and said aloud "whoa, look at its spine, that's cool." Mr. More Calories glanced at it and said "that's gross," in a very matter-of-fact kind of way. I still think it was cool, but decided not to take a picture. The recipe follows for you. This can be used in anything that calls for chicken broth or stock or bouillon or whatever you prefer to call it.

I am missing a lot of kitchen tools right now because I lived in a place that had everything for 3 years and am now in the process of getting my own. Fun, but slow so far. I used a colander instead of a proper mesh strainer, so my broth remains pretty... colorful. That's ok with me, but I'm getting a strainer next because it's not always good.

One word of caution, though - that stuff is HOT when it's done! I know that's obvious, but crock pots are not meant for pouring. That means when you go to strain out the bits, be careful. I had to re-wash my counter. And a patch of floor. And 'got' to feel how hot it really gets. Just be careful.


Fresh Chicken Stock in the slow cooker
Prep time: 10 minutes
Cook time: 8-24 hours
Makes: about 5 cups

Ingredients:
Inedible bits from 1 chicken
3 cups water

1. Make sure your chicken meat is all pulled off of the bone. You don't want to lose any of the stuff you can eat as-is!

No water added, just the chicken's own juices from cooking.

2. Put all bones, skin, etc. in the insert (the 'pot' part). Add 3 cups water.

3. Turn on crockpot to low (or simmer, depending on your cooker) for 8-24 hours depending on your patience and time available.

Pot after 24 hours

4. When it's done cooking, strain in a fine strainer, lined with cheesecloth if you really want all of the little stuff out.

Mine has a ton of floaty stuff because I don't have a strainer right now.

5. Put stock in a covered container in the fridge. The next day, skim off all of the fat that will rise to the top.

6. Use in your favorite recipe!

I actually don't have a strainer yet. And my cheesecloth is trapped in a cabinet in the construction zone. So I used a colander and will need to re-strain it to use it. I think I might make rice. Or Potatoes. Oooh, or soup. Yes, soup, that's it.

This is what was left over after the stock was strained off.