Crock Pot Chicken Or Turkey Stock Food
CROCK POT CHICKEN STOCK
Nothing beats the flavor of homemade chicken stock. But some recipes are intimidating for the home cook. Here's a no-fuss way to make it that doesn't require you to be there to attend it half the day. Unlike some recipes that yield gallons, this gives you a nice, manageable 2qts in a concentrated, jellied form that can be diluted to 4 qts if you want to. You can use the carcasses from any kind of cooked chicken that doesn't have breading, tomato sauce, or strong spices like curry or hot sauce on it. You don't have to have the giblets, but if you thought to save them the stock will be better.
Provided by 3KillerBs
Categories Stocks
Time 10h15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 6
Steps:
- After eating the cooked chickens for the original chicken dinners pick all meat from bones and reserve for other purposes.
- Break the bones apart so that they'll fit better into the crock pot.
- Put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot.
- Add vegetables.
- Add cold water until crock pot is full to 1 1/2 inches below the rim.
- Cook on high 4 hours and then on low for another 6-8 hours.
- Strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal.
- Portion out and freeze stock in whatever quantities suit your needs.
- Tip -- Be sure that the water is COLD. Cold water draws the goodness out of the bones and veggies while hot water seals it inches So for stock you want to start with cold water and heat slowly to draw all the flavor into the stock while for cooking the meat/veggies to eat those you would plunge them into boiling water and cook rapidly to preserve the flavor in the meat/veggies.
- Tip -- Don't avoid using the fat. It adds flavor as it simmers and you remove it at the end anyway.
- Tip -- Unless your budget dictates that no possible source of protein/calories should be overlooked any meat that might be remaining on the bones is not worth salvaging because it will be mushy and tasteless.
- Tip -- This strong, jellied stock can be diluted with up to an equal quantity of water if you need to stretch the supply.
- Tip -- If one of the other uses you have for the chicken meat is chicken salad or any other dish that calls for celery you can substitute the leaves and trimmings from several celery stocks instead of using whole stalks.
- Tip -- Some people use the onions peel and all. I find stock made that way can be a touch bitter. But it does give a very rich color when using yellow onions. Try it once to see if you like it. (If you don't the stock is not wasted because you can use it in curry where the intensity of the spices will overpower the unwanted flavor anyway).
- Tip -- you can save chicken carcasses and giblets in the freezer until wanted.
- Tip -- You can substitute turkey or use a mix of turkey and chicken if you have it on hand.
CROCK POT CHICKEN OR TURKEY STOCK
I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces. If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!
Provided by PetsRus
Categories Stocks
Time 16h10m
Yield 6-7 cups
Number Of Ingredients 10
Steps:
- Preheat the crock-pot on high.
- Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
- Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
- Switch to LOW and cook for 12 or up to 24 hours.
- Strain, cool, skim of the fat, use the stock or freeze.
- If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
- Enjoy!
CROCK POT CHICKEN OR TURKEY & STUFFING
An old friend of mine made something similar to this for me years ago, and I have always wanted to duplicate the recipe. After some digging thru the Internet I found a recipe to use as a starting point and modified it from there. Keep in mind you can always use substitutes on the soup such as Cream of Potato or Cream of Chicken. Also you can use another 1/2 can of soup and 1/2 package of stuffing, if you desire.
Provided by NataleeH9
Categories One Dish Meal
Time 4h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Turn on crock pot to high, add butter to crock pot, melt thoroughly.
- Place chicken or turkey in crock pot.
- Pour broth over chicken/turkey.
- Mix together stuffing, soup and water. Place on top of chicken/turkey.
- Cook on low for 3-4 hours for chicken, 5-6 hours for turkey.
- Stir/fluff occasionally if you are available (not mandatory). Slightly shred the chicken or turkey once it is done.
- Serve with vegetable of your choice.
Nutrition Facts : Calories 437.4, Fat 21.9, SaturatedFat 8.9, Cholesterol 71, Sodium 1327, Carbohydrate 36.9, Fiber 1.1, Sugar 5.5, Protein 23
KITTENCAL'S BEST CHICKEN STOCK/BROTH (CROCK POT OPTION)
Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)
Provided by Kittencalrecipezazz
Categories Stocks
Time P1DT4h
Yield 12-15 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 222.1, Fat 13.9, SaturatedFat 4, Cholesterol 69, Sodium 1245.8, Carbohydrate 5.5, Fiber 1.1, Sugar 1.9, Protein 17.9
HERBED ROAST CHICKEN FOR CROCK POT (WITH BONUS STOCK)
This is a method for roasting a chicken and then returning the picked-over bones to the pot to make stock as you sleep. It works in a large (oval) crock pot, you need room around the bird for it to roast with air circulation. Feel free to change up the seasoning of the chicken, but keep in mind that it will show up in the stock flavors. If you make an Italian flavored chicken, be prepared for Italian stock.
Provided by gourmetmomma
Categories Stocks
Time 14h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut up the onion, celery and carrots and put them in the bottom of your crock pot. You are not going to eat these with the chicken, they stay there for making stock. Limp veggies are OK for this part. Putting them in the bottom of the crock pot keeps the chicken elevated out of the juice and lets the bird roast instead of stew.
- Combine the garlic cloves, olive oil, salt, and pepper. Add about 1/2 tsp of the fresh thyme leaves or all of the dried thyme. I combine in a small food processor, but you can do this by hand.
- Remove all the stuff they pack on the inside of your chicken and place them (neck and innards, NOT the plastic bag) in the crock pot with the veggies. You aren't eating innards, but they DO make the stock taste richer. Remove as much of the excess chicken fat as is practical.
- Take the garlic paste and spread it under the skin of the chicken. Try not to poke holes in the skin. Make sure you flavor the breasts and thighs. Now stuff the orange or lemon slices and fresh thyme (if using) under the skin as well. If you have extra, place it in the middle of the bird.
- Roast in your crock pot for 3 to 4 hours on hi.
- Remove chicken and enjoy for dinner. Add 2 cups of water to your crock pot and turn it to LO.
- I remove the thighs, legs and wings to a platter for serving. I put the breasts into a ziptop bag for use in another meal unless we're serving company.
- After removing as much of the chicken meat as you care to, return the bones to the crock pot. It helps if you separate the bones or mush them to make it lie flatter. Add enough water to come 1/2 way up the bones. Turn your crock pot on LO for 8 to 12 hours.
- Strain the liquid from the crock pot and refrigerate. Dump the solids into the trash. After the stock has cooled, remove the hard fat from the top and discard. Freeze the stock or use it within a few days.
CHICKEN BROTH IN A SLOW COOKER
This is the recipe I use to make chicken broth for use in other recipes. Because it's done in the slow cooker, you don't need to fuss with it. I like to use breasts and wings, but any bone in pieces will make a nice broth.
Provided by Micki Stout
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 10h15m
Yield 5
Number Of Ingredients 6
Steps:
- Place the chicken pieces, water, celery, carrots, onion, and basil in a slow cooker.
- Cook on Low setting for 8 to 10 hours. Strain before using, and discard vegetables. Chicken may be removed from the bones, and used in soup.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 5.8 g, Cholesterol 61.5 mg, Fat 14.8 g, Fiber 1.8 g, Protein 21.7 g, SaturatedFat 4 g, Sodium 99.2 mg, Sugar 2.6 g
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