Kittencals Best Chicken Stockbroth Crock Pot Option Recipes

KITTENCAL'S BEST CHICKEN STOCK/BROTH (CROCK POT OPTION)

Steps:

• Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
• Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
• Place on stove element; cover and bring to a full boil.
• Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
• At this point you can transfer to a crockpot.
• Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
• Adjust salt to suit taste.
• After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
• Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
• THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
• Remove any fat that has gathered on top.
• Heat again until just to a liquid (this will make it easier to strain).
• Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
• Let cool completely and freeze in containers.

CHICKEN STOCK

Steps:

• Heat all ingredients in a large stockpot to boiling.
• Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered.
• Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids.
• Cool stock to room temperature; refrigerate, covered, until cold.
• Remove and discard fat from surface.
• Stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.