Chicken Stock
Cooking MethodSlow Cooker
Ingredients
- 1-2 lbs chicken necks & backs
- 2 teaspoon salt
- 2 stalks celery with tops, chunked
- 2 whole peppercorns
- 1 sm. onion, cut into eighths
Instructions
Place all ingredients in slow cooker. Add water to cover. Cover and cook on low setting 10 to 18 hours. Strain through dampened cheesecloth before using. Makes 8 cups strained stock (about 3 1/2 quarts). To clarify stock: remove bones and vegetables from slow cooker. Turn to high setting for 15 minutes. Stir in 2 egg whites and broken egg shells. Allow to heat 15 minutes to 1 hour. Strain through dampened cheese cloth. To defat stock: place in large bowl and refrigerate overnight. Fat will salidify on top of stock and will be easy to remove.