Monday, February 11, 2013

Homemade Slow Cooker Stock Recipe

Cloud the Pegasus Fluffiefriend decided to make some amazingly delicious stock using a slow cooker!

This stock really makes the most incredible soups and risotto. Stock is great to have in the Freezer  at all times for when you don't want to take the time to make Homemade Broth for soup. I got the idea from Bone Broth Marathon: Flavor the Broth For Free by Cooking Traditional Foods- it's a fantastic site, make sure you check it out! This is just the way I've adapted her techniques to get the most out of the process.


I like to use my husband's old pockets as a strainer- whether for chicken stock or anything else. when the pants are too ruined to donate to charity it's a great way to reuse the material (so you don't have to throw it away) and it really does make an excellent strainer. 
Pants washed with a tube of pink lipstick isn't really accepted at charities...

So use the pockets as strainers!

1. Gather Ingredients

It generally takes a couple months for me to gather all the ingredients, which is about how long it takes to use up the last batch of stock. Any time you have chicken fat or bones (like from Slow Cooker Paprika Chicken And Noodles) put them in a bag and freeze them- even if it's from hot wings or KFC or anything. Any time you have any beef bones or fat freeze them in a separate bag. In a third bag keep your spices and vegetables- used bay leaves, bottoms or roots of carrots, onions, or garlic, any vegetables or spices that you know will go bad if you don't use it soon (or veggies that got slightly burnt- I scored some lightly burnt potatoes this time- not good enough to eat, but FANTASTIC for flavoring.) My favorite times to make stock is right before or after a trip since that's when it's most likely that the veggies will go bad before we get back. 
Reusing food scraps for "free" stock.

2.  Make Chicken Stock

Place frozen chicken bones, chicken fat, and vegetables and spices in slow cooker. (It doesn't have to be just chicken, I've thrown in turkey bones and duck bones as well- it makes it amazing- especially the duck.) 

Add water.
Oh yum, this'll be good!

Cook on high for 6-7 hours. Remove vegetables and spices and put to the side. 
Put vegetables and spices aside to reuse.

Strain chicken stock. 

Mmmmm... the best homemade stock ever.

Freeze. I've seen Freezing In A Cupcake Tin, but when I tried it, it did not go well since once it was frozen the ice stuck to the tin and I couldn't get it out. Instead I freeze it in old sherbert containers (from Making Punch) and hack out the amount I need with a sharp knife. 

3. Make Beef Stock 

Take the same vegetables and spices you used in the chicken stock and place back into the crock pot. The spices and vegetables still have plenty of flavor to add to the stock and reusing it makes sure you suck out everything you can from the food. 

Add beef fat, bones, and water.

Cook on high for 6-7 hours. 

Strain the stock. Freeze. 

4. Use Scraps

You can use the left-over bones, fat, and vegetables still! Take the bones and plant them in your Garden- it will make your flowers grow beautifully and make sure that your tomatoes don't get cracks in the skin. 
Free plant food!

Use the fat and vegetables for pet food (if approved by vet) or compost.  

See Delicious Soups You Can Make With Your Stock!
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