Chicken Stock

After making 2 chickens this weekend, I decided to make chicken stock with the bones.  I found a few recipes for doing this and decided to make mine like this:

Place bones in Crock pot
Add some carrots and celery
Add 8-10 cups of water
Cook on low for 24 hours
Add salt at the end if you wish for taste

After the time is up, let everything cool then strain through a sieve into a large bowl and discard the solids. I like to add about 1 tablespoon of sea salt at this point but you can adjust the salt to your taste.

You can keep the homemade chicken stock in the refrigerator for 2-3 days or freeze it. While it is in the refrigerator it’s a good idea to leave the fat that forms on top. It helps keep out bacteria until you are ready to use it. You can even reduce the stock down to a more concentrated form for storage. Some people like to freeze it in ice-cube trays so it is readily available to add to recipes in smaller amounts.