making chicken stock in a crockpot?
- rebs Mar 8, 2009 03:20 PM
Has anyone done this with good results? I don't know why it wouldn't turn out fine, but I figured I would ask before possibly ruining a perfectly good chicken.
Definitely the way to go! It's effortless. There's no risk of a boil. You get great flavor and a load of gelatine.
I always do it after Thanksgiving or a roasted chicken. In between, I collect bones and parts in the freezer until I have enough for a stock.
I made the mistake of doing it with a whole chicken one time. The chicken was beyond flavorless. Ick! Like sawdust! But the stock was fabulous.
I have two crockpots. One is a small (maybe 2 qt?) special from Wal-Mart that cost about $7 that fits the carcass from one roasted chicken to produce about 1 quart of stock. It's just perfect for regular use. Makes sure that I always have a little fresh stock on hand in the fridge.
The big crockpot gets used for big batches.
One advantage is that the stock is very clear since it never boils. Leave it on overnight while you sleep. Strain the solids out in the morning and let the fat solidify in the fridge during the day. Perfect stock by evening.
I did this once with just leftover roast chicken parts and it turned out great, so I decided to do it again with one roast chicken carcass and a container of chicken necks along with whatever veggies I had whole with some onion skins and other vegetable ends - carrot tops, leek tops and bottoms, celery ends and tops. It turned out horribly - it looked like mud and didn't smell much better. What did I do wrong? It was on low for 8 hrs I think.