Stock in the slow cooker is a total set-it-and-forget-it triumph.
That sounds medieval, and I suppose in some ways it is, but its also resourceful and logical.
I toss the newly disassembled carcass into the pot then add vegetables, herbs, and water.
Alison Bickle
Next, I set my slow cooker to low and let it simmer all night.
Twelve to 24 hours is a perfectly reasonable amount of time for chicken stock to simmer.
I wouldnt go any longer than 24 hours, however.
Alison Bickel
All of the flavor and nutrients have been extracted from the bones and vegetables at that point.
The method I choose depends entirely on the amount of time I have.
The greatest benefits of slow cooker stock are flexibility and temperature control.
Alison Bickel
It also breaks down proteins that emulsify with the liquid, giving the stock an off-putting flavor and texture.
A slow cooker set to low provides a nice, even heating method and a low, long simmer.
I always use the low setting when making chicken stock in the slow cooker.
Alison Bickel
This keeps the sediment minimal and prevents the fat from emulsifying.
I have a pretty basic Hamilton Beach 8-quart Slow Cooker.
Its not digital and it has three parameters: warm, low, and high.
Alison Bickel
Chicken Stock Ingredients
Bones and water are all you better make stock.
Chicken Stock Vs. Broth
To keep it simple: Stock is made with bones.
Broth is made with meat.
Alison Bickel
When stock cools, it should be gelatinous and jiggle like cold gravy.
When its heated it will be thinner, but still have body to it.
Broth is what remains after poaching meat sans boneseither in a slow cooker oron the stovetop.
Alison Bickel
Its typically thinner than stock and not as rich, but still flavorful.
When it cools it will keep the same viscosity it has when warm.
Ultimately, stock and broth serve the same purpose in your kitchen.
Alison Bickel
This product is really nothing more than stock, because only stock is made with bones.
But bone broth has a better ring to it when it comes to marketing!
I separate the thigh bones from the leg bones and call it a day.
Alison Bickle
There is no need to break out hammers or cleavers to smash or cut through femurs.
Break what can be easily broken.
That will release enough of the good stuff to give you a rich, velvety stock.
Alison Bickle
When To Add Salt
I dont salt my stock because I use it in different recipes.
I usually wait and just season the dish for which Im using the stock.
What’s That Layer on Top of My Cooled Stock?
Alison Bickle
When homemade chicken stock cools, you will have a layer of yellow fat on top.
To keep chicken fat longer it’s crucial that you heat it to remove the moisture from it.
My Stock Turned to Jell-O!
Alison Bickle
You haven’t done anything wrong!
It will liquify again once you warm it up.
Why Is My Stock Cloudy?
Alison Bickle
I like my food like I like my friends: imperfect and dynamic.
I dont clarify stock with egg or worry about how cloudy it is or isnt.
All of that is for aesthetics and style.
Cloudy stock is perfectly edible and delicious.
If you have lots of sediment, it will likely sink to the bottom.
Its up to you.
Put the chicken carcass in a zip-top bag and keep it in the freezer for up to 9 months.
you’re able to also freeze scraps from onions, celery, carrots, and herbs.
There is no need to thaw the bones or the scraps.
How To Store and Freeze Stock
Stock will keep in your refrigerator for about 5 days.
If you arent going to use it in relatively short order, go ahead and freeze it.
Just allow room for expansion.
Ive kept chicken stock frozen for a year and still used it.
Its perfectly safe to eat it.
Ways To Use Homemade Chicken Stock
Ahh, chicken stock!
How do I use thee?
Let me count the ways!
Slow cooker stock is a great way to start making stock from scratch.
You might as well give it a try.
Once you do, youll wonder what took you so long.
Pull any meat from the carcass and save it for another meal.
Then get medieval on those bones.
Snap what can be snapped.
Take out all of the days frustrations on those bones and then toss them in the slow cooker.
The weird dark stuff is fine.
A few bits of skin are fine.
Just throw it in.
Add everything else, including the water, to the slow cooker.
Put the lid on the slow cooker and leave the slow cooker on low overnight.
Cook for at least 12 hours or up to 24 hours.
When you’re done cooking, shut off the slow cooker and remove the lid.
Set a fine mesh strainer lined with cheesecloth over a bowl.
Scoop out the solids and put them in the strainer.
When they stop dripping, remove them from the strainer and discard.
Pour the rest of the stock through the strainer.
You may see some sediment in the stock.
Again, its purely aesthetics.
Let the stock cool to room temperature, then transfer to storage containers and refrigerate overnight.
The next day you should see a creamy fat layer on top of the stock.
Skim it off and toss it.
The stock will be gelatinous and golden.
That means you did a good job and your stock will have a velvety mouth feel.
Stock can be stored in the fridge for about 5 days, or frozen for up to a year.
