roast chicken stock
- Yield: approximately ½ gallon
- 1 Leftover Roast Chicken Carcass (try Perfect Roast Chicken or Roast Chicken with Prosciutto & Herbs)
- Vegetable Scraps (celery leaves, onion trimmings, carrot peels, garlic etc)
- 2 Bay Leafs
- 1 Tablespoon Cider Vinegar
- Pick the chicken carcass clean of useable meat and reserve that for another dish (like Asian Lettuce Wraps with Garlic Scapes).
- Add the chicken carcass, vegetable scraps and bay leafs to a crockpot.
- Pour filtered water over the carcass to cover.
- Add cider vinegar.
- Cook in your slow cooker on low heat for 24-hrs or longer.
- By adding water to the cooker, you can continue to cook the broth until the chicken bones become flexible and rubbery.
- Strain the broth through a fine mesh sieve and pour into mason jars.
- The broth should gel, but it is not necessary
Perpetual Soup or Bone Broth the Easy Way
- Yield: As much or as little broth as you want, my family consumes about 2 to 3 quarts of broth each day.
- 1 whole chicken or the frame of a roasted chicken
- 2 sweet bay leaves
- 1 tablespoon black peppercorns
- any vegetable scraps you have on hand (see note for recommended vegetables)
- filtered water
- Place one whole chicken or the frame of a roasted chicken into your slow cooker with sweet bay, black peppercorns and any vegetable scraps you have on hand. Cover with filtered water and cook on low for one week.
- After twenty-four hours, you may begin using the broth. As you need broth or stock, simply dip a ladle or measuring cup into the slow cooker to remove the amount of stock you need. Pour it through a fine-mesh sieve or, preferably, a reusable coffee filter which will help to clarify the broth. Replace the broth you remove from the slow cooker with an equivalent amount of filtered water. If you’re using a whole, fresh chicken, you may also remove chicken meat from the slow cooker as desired for stir-fries, in soups or in
- At the end of the week, strain off any remaining broth and discard or compost the bones. The bones from your chicken should crumble when pressed between your thumb and forefinger. Their softness is an indication that much of the nourishment from the bones – minerals, amino acids – have leached from the bones and into the broth you’ve enjoyed all week long. Wash the insert of your slow cooker and start again
beef stock: a simple recipe
- Several Pounds of Grass-finished Beef Soup Bones (I routinely use 5-8 lbs)
- A freezer bag full of vegetable scraps (carrot peelings, onion tops, celery leaves etc. Don’t use brassicas or beets as they contribute an off-taste to the beef stock.)
- Fresh, filtered water.
- 2 Tablespoons Cider Vinegar
- 2-3 Bay Leafs
- Rinse an clean the bones under clean water. Pat them dry.
- Roast the bones at 400 ° F for about an hour until the bones are well-browned and fragrant. Roasting the bones ensures a good flavor in the resulting beef stock. Failure to do so may lend a sour or off-taste to the end product.
- Once the bones are browned, drain off any fat.
- Add the bones to a big pot along with any vegetable scraps you might have. Avoid using brassicas (cabbage, broccoli, turnips, brussels sprouts etc.) as these vegetables will lend a bitter flavor to your stock. Instead, garlic, leeks, mushrooms, onions, carrots and celery add great flavor.
- Add filtered water to cover and bring to a boil. Once you’ve brought the water to a boil, add the vinegar and bay leafs.
- Turn down the heat and continue to simmer for several hours. I usually simmer mine about 24 hours.
- Throughout the cooking process, skim off any foam and add water as needed.
- When the stock is finished simmering, filter through a fine mesh seive and bottle in mason jars. The stock should set just like gelatin, and the fat should rise to the top.
- Pick off the fat and reserve it for cooking, then scoop out the gelled stock and reheat to serve as soup. Note that it’s wise to serve this stock very hot as it may gel again once it cools.