Chicken Stock in a Crock Pot Recipe

This Chicken Stock in a Crock Pot Recipe is the best thing I’ve done in a long time.

Yesterday I had the first-time experience of buying a whole chicken at the grocery store. Nothing else was on sale, so I decided to “go-for-broke” and take a chance and see what it would be like to try and use the meat from a whole chicken. It was actually surprisingly easy and invigorating!
whole-chicken

My husband and I are being very frugal these days, because we have rent payments, car payments, loan payments, you know how it is. We are looking to save money in any way we can, and the meat prices at the grocery store are just crazy these days. The price for sliced up chicken breasts is around $4-$5 a pound out here. Ridiculous. I’d rather just cut it up myself and save the extra cash.

The best part of buying a whole chicken is that you get so much meat for the price you pay! The chicken had 2 large breasts, two legs, two drumsticks, and a whole lot of other juicy, meaty areas. When I first started cutting up the chicken I didn’t really know what I was doing, but it’s not rocket science, so just using my kitchen shears and a large knife, I dug in and tried to remove all the meat I could from the beast! The entire process of cutting up the chicken and removing its various parts took about 20 minutes or so, not too long. You do have to be brave and reach inside the chicken and remove some of its organ parts. I wouldn’t know what they are called or anything, because I’m not a scientist or a doctor! But it was a little bit gross to see them up close like that for the first time since 7th grade science class, when I dissected a frog.

I chose one of the “fresh, young chickens”, as it was so kindly advertised on the label, and from first glance, the meat on this chicken looked incredibly delicious, and I can’t wait to eat it. (It’s now in my freezer)

The best part about buying the whole chicken is that I was able to use the remnants of meat and bone and make chicken stock with them using my crock pot. I’ve never made homemade chicken stock either! Yesterday was full of new experiences.

The process of making the chicken stock took around 4 hours on low in my crock pot. I started it at 7:00 pm, and took it out at 11pm. In my stock I also cut up one onion and a few celery stalks, and added some salt and pepper. It was so simple! I can’t wait to use the stock to make risotto and stews later on this winter. I put the stock in small containers in my freezer, so that all I have to do to cook it in the future is take it out and defrost. AAHMMMAAAAAAZING!

Chicken Stock in a Crock Pot

Rating: 51

Prep Time: 10 minutes

Cook Time: 4 hours

Chicken Stock in a Crock Pot

Easy peasy lemon squeazy, and this chicken stock is delicious too!

Ingredients

1 Small Fresh Young Chicken
1 Onion, sliced
3 stalks of celery, sliced
Enough water to fill a Crock Pot
Dash of Salt and pepper

Directions

  1. Prepare chicken and remove meat parts that you won't be using for other things.
  2. The chicken back, neck, feet, etc. would be considered the "non-useful" parts for eating, in my opinion.
  3. Add chicken parts to Crock Pot.
  4. Chop up celery and onion and add to Crock Pot.
  5. Add enough water to fill crock pot.
  6. Cook on Low for 4 hours.
  7. Portion Chicken Broth into smaller servings, and freeze or store in fridge for later use.
https://finnishfoodgirl.com/2013/11/chicken-stock-crock-pot-recipe/

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