I’ve tried making homemade stock in the past, but failed miserably. It was
a vegetable version with celery root and I don’t think I cooked it long enough. I make soups quite often and hate store-bought broth cubes that can be full of preservatives and added sodium. This time I made a super flavor-packed organic chicken stock made in my crock pot. I used this recipe as a guideline. This makes a lot of stock but can be froze up to 4 months.
makestwelve 8oz or six 16oz jars
prep time15 minutes
cook time9 hours
inspired byQuick-Dish Tablespoon
one4-5 pound organic chicken
onemedium onion quartered
twocelery stalks quartered
fourcloves of garlic roasted
fourdry bay leaves
fourfresh thyme twigs
1/2 tspsea salt (you’ll probably need more)
- Clean chicken and place into the crock pot, season with salt.
- Fold in chopped vegetables, garlic and bay leaves.
- Fill crock pot with water until it covers the chicken entirely.
- Cover with the lid and cook on high for 6 hours.
- Skim fat off the top, remove meat and refrigerate.
- Give it a taste to see if it needs more sea salt - mine did. Place the bones back in the pot and add in thyme. Put cover back on for 2 hours on low.
- In a large bowl, put a colander inside and pour the stock and filter the solids from the broth. Discard solids.
- (This is the key to smooth, clean stock. I used a large pot and tied some cheesecloth to the handles.) Gradually pour stock into the pot.
Let the stock cool (no longer than 1/2 hour) before transferring to jars. The stock can keep in the freezer for about 4 months.