Food
Crock Pot Chicken Stock
By Yankee Magazine|Dec 28 2007|
Ingredients
Save the skin and the bones from the chicken that you
have just fried. Place these in a crockpot along with:
4 onions, chopped
4 ribs celery, chopped
1 red bell pepper, sliced
1 cup carrots
2 tbsp. minced garlic
1/4 cup white wine
4-5 cups of water
2 tsp. poultry seasoning
2 tsp. parsley flakes
1 tsp. rosemary leaves
1 tsp. thyme
Seasoned salt and pepper
Instructions
Let cook on LOW for 8-10 hours. After cooking, drain
the stock throwing away all of the vegetables. Place in
a large bowl and put in the refrigerator. The next day,
remove the top layer of fat and throw away. Use in any
recipes calling for chicken stock.
