This is a rich yet simple stock. I started making it more regularly when my friend Naomi suggested that I use the slow cooker. Before that, I was using the stovetop and spending hours worried that I'd forget about it and burn the house down. Now I can keep it going for hours and hours.
I've made stock with bones from a rotisserie chicken, but it turns out thin. I've also made stock from a whole chicken, but that just seems like a waste of the meat. Raw bones is perfect because it has a little meat, and you can roast it beforehand for a deeper flavor.
Ingredients
- 4-5 lbs raw chicken bones
- 3 quarts water
- 1 tbsp kosher salt
- 1 onion, roughly chopped
Directions
Preheat oven to 500ยบ.
Spread chicken bones on a lined baking sheet and cook for 45 minutes.
Put bones into a slow cooker along with the water, salt, and onions. (You can discard the oil left on the baking sheet or save it like I do.) Cook on high for 10 hours.
Strain.
Use it right away or store for later.
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