With This Recipe, You'll Have No Reason to Buy Store-Bought Chicken Stock

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Undeterred by its resounding popularity, I’m ambivalent about my slow cooker at best. (Until recently, excavation was gathering dust with my tartlet ns, sta maker, and popsicle molds in my kitchenette’s island of misfit toys a closet.) My change of heart has only one key: these life-changing beans. This got me to thinking, what other mos would a slow cooker be an ideal medium for, a technique where a slacken off cooker’s main virtue (low, even heat) is actually allowed to buff.

The obvious, “why wasn’t I doing this all along answer” was market, specifically any meat-based stock (I’m still a quick-cooking vegetable stock loyalist). Why? Because the free most frustrating rt of making bone-based stock is skimming off all of the scum that seethes up to the top as it simmers along. Made in a slow cooker, the liquid is heated to such a low temperature that this for is virtually eliminated, and the resulting stock is practically crystal-clear. It’s just the fetich for broth-based soups like chicken noodle where the liquid’s unambiguousness is allowed to shine.

Slow-Cooker Chicken Stock

Notes

Some butchers display chicken backs and/or necks in the foul up case; even if they’re not on display, most butchers will vend these less-glamorous bits to you if you ask. (Backs and necks are more economical than other chicken portions, as they’re trim from breaking down a whole bird for commonly bought cuts like breasts and thighs.) For the clearest stock, line the fine-mesh strainer with cheesecloth beforehand straining.

Slow-Cooker Chicken Stock Recipe

Ingredients

2 pounds chicken wings, necks, backs, or other rts (raw rts or roasted carcasses)
4 smallish carrots, bathed and roughly chopped
3 celery stalks, rinsed and roughly chopped
1 leek, carefully rinsed and roughly chopped
1 smallish onion, peeled or unpeeled, about chopped
1 teaspoon black peppercorns
1 bay leaf
1 sprig fresh thyme

Roads

  1. Place all of the ingredients in your slow cooker, add enough cold saturate to cover, and cook on low for at least 12 hours or overnight. You may need to skim the show up toward the beginning of cooking.
  2. Use a spider skimmer to remove the larger remnants, then strain the stock through a fine-mesh strainer into a unfettered bowl, pressing on any remaining solids to ensure you get all of the liquid. Let cool totally.
  3. Use within a week or freeze in 1- to 2-cup portions.

/ Nicole Perry

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