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Park your money in this stock

Homemade stock is one of the healthiest, cheapest, and easiest way to introduce delicious nourishing food in to your diet.  When I say easy – I mean EASY!  I don’t lie.  Ever.  Ok, I just lied about that, but I didn’t lie about the stock.

When you’re cutting up veggies throughout the months, save all the peels, tops, and parts you wouldn’t eat, and keep them in a Ziploc in your freezer.  This will be a major ingredient for a healthy stock, and it’s something you were literally going to throw away or compost (you were totally going to compost it, weren’t you?  Just say yes because it will make me happy).

The next time you roast a chicken -whether in the oven or in the crockpot – keep the carcass (sounds delish when I put it like that, right?) to make the stock.

Stock it to me
1 chicken carcass (off to a great start…)
2 tblsp of apple cider vinegar.  Plain white vinegar will work too
Salt & pepper to taste
Discarded veggies

Stock recipes usually have you simmering a pot on the stove for hours.  No thanks I say.  Here is my crockpot I say.  Who am I saying this to?  No one knows. Troy is gone all the time.  I get lonely.  And weird.

Place the carcass in the crockpot along with the veggies, vinegar, and seasoning.  Cover with water and set the crockpot on high for about 2 hours.  Reduce your crockpot temp to low and allow it to cook for 24 hours.  See why you should use the crockpot instead of your stove?  Do you want to keep your stove on for 24 hours?  I don’t!

Doesn’t that look disgusting?

Put a strainer over a large bowl, and slowly pour the contents of the crockpot in to the strainer.

I usually discard the chicken and veggies because at this point, they’re mush.  I then either run the broth through a metal sieve, or I place my little metal sieve over the tops of pint or quart jars and ladle the broth in to the jars.  The metal sieve is a great step to make sure you have a broth free of bits.

At this point, you can allow the broth to cool, and then freeze.  Now that I have a pressure canner, I can them according to directions that came with my canner.

The apple cider vinegar is rumored to pull all the good nutrients out of the bones and allow it make your stock nice and gelatinous (yum!).  Don’t worry, you won’t be making chicken noodle jell-o soup; the stock turns in to liquid again when heated.

Don’t just save this stuff for soups; stock is a great substitution for water when cooking rice, veggies, etc.

This is a great use for the turkey after it has been picked clean after Thanksgiving! You can also use beef bones as well, but I’d recommend you roast them in the oven for an hour or so before placing them in the crockpot.

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11 comments on “Park your money in this stock”

  1. I have managed to save a lot of chicken bones from some Nelson’s Port-a-pit (a smoked chicken people usually get for fundraisers) and wanna make stock with this. I hope it’s good cuz they smoke the shit outta that bird and it is melt in yo’ mouth good. Super excited to try your recipe!

  2. I don’t know this pressure canner, but in my country (sounds silly to say it this way but we are in the global community now)we do it the old fashioned way. My mother told me to wash the bottles and lids, but not to dry them as the dish towel has germies on them, then to heat them in the oven to sterilize them (think 100 degrees Centigrade – or the temp at which water boils will do)- the glass bottles that is, the lids was just doused with boiling water.

    This is a tricky method, because if your extremely hot bottle comes in to contact with say, a cold breeze, it will POP! I’ve had 3 bottles crack on me when trying to ladle in my still boiling jam (think it was tomato). I guess the sugar syrup was waaay hotter than the bottles or something like that. Mom had to come help me, and voila! 5 bottles of lovely red sweet gingery tomato jam! No cracking either and still stashed away in a cupboard somewhere to be enjoyed on toast some future date – when I’m not on a low carb diet!

    Canning stuff is a great way of not wasting the excess of your tomato or any other crop and can totally last for years if stored correctly. My Granny made a fig conserve that turned as black as sin and which my dad would’ve sold his first born for, as he likes figs. Anywho, he opened it up about 10 years after she had died and it was still great – according to him… The sugar didn’t go sandy, the figs did go black, but I don’t know how much of what he reportedly tasted was wishful thinking. I find jams and fruit taste best nearest to bottling. You can still taste the fruit and not the sugar.

    I find it interesting that we are returning back to the old way of doing for ourselves as life gets more and more expensive. Soon we will all have a little pen with chickens and goats and even dare I say it, pigs and a cow? And of course some vegetables and fruit trees too. There are worse skills to teach our children I guess.

    Good entertaining blog, and keep the ideas coming!

  3. Can you use potato peelings in the stock?

  4. I think it’s just the mirepoix “meer-pwah” (look at me all fancy!) french term for celery, onion, and carrots basically. Used in a lot in stocks, soups, sauces, etc. 🙂

  5. I make this almost but i add chicken feet.

  6. chicken feet are inexpensive and readily available at your local ethnic supermarket.. they add the nutrient filled jelly like consistency to the broth, also don’t add any salt until after the cooking process because it hinders the
    mineral leeching process. I am obsessed with making my own stock and work it into our meals as much as possible!

  7. Great idea to use the crockpot. The next chicken carcass will go straight into stock this time.

  8. Yummy! This turned out great for me. I ended up freezing it into ice cubes as I don’t have any canning supplies. Thanks you so much!