Prep time: 5 minutes / Cook time: 7 to 8 hours on low
You will be amazed at how good homemade stock tastes if you are
used to the taste of canned or boxed stocks. Use this simple, fresh,
and delicious stock in your favorite soup or stew recipes or freeze
in 2-cup portions for later use. Since you control the ingredients,
you know it contains no unnecessary additives or excessive
amounts of salt.
Makes 6 to 6½ cups
2½ pounds bone-in chicken pieces
Water to cover, about 8 cups
2 celery stalks, chopped
2 carrots, chopped
1 onion, quartered
1 bay leaf
1 tablespoon dried basil
1 teaspoon black peppercorns
⅛ teaspoon salt
1. Combine all of the ingredients in a 6-quart slow cooker. Cover
and cook on low for 7 to 8 hours.
2. Strain before using, discarding the vegetables. The chicken may
be removed from the bones and used in soup.
3. The stock will thicken as it cools. Use immediately, or freeze
the stock in 1- to 2-cup portions in airtight containers for up to 3
Per Serving (1 cup): Calories: 35; Total Fat: 0g; Saturated Fat: 0g; Trans Fat:
0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 111mg; Carbohydrates: 4g; Fiber: 0g; Sugars: 2g; Protein: 3g
COOKING TIP: Stock is technically different from broth because stock
always involves bones, while broth does not.