Poultry Stock
Basic, run-of-the-mill poultry stock. It is a common base for soups as well as many sauces.
Poultry Stock
1 onion, quartered with skin on
2 carrots, cut into very large chunks with skin on
2 celery ribs, cut into very large chunks (optional)
chicken neck, organs, and carcass
peppercorns (optional)
Toss everything in a crockpot and add water to cover. Cook on low for 8-12 hours. Strain solids out of broth (don't worry if some little bits get through).
As with vegetable stock, you may use vegetable scraps rather than whole vegetables here. Likewise, if you don't happen to have a chicken carcass and/or organs available, a couple pieces of bone-in, skin-on chicken will do the same job. The broth may come out a little lighter but, added bonus, you can pick the meat from the bones and add a few peeled, sliced carrots to make a basic chicken soup!
Poultry Stock
1 onion, quartered with skin on
2 carrots, cut into very large chunks with skin on
2 celery ribs, cut into very large chunks (optional)
chicken neck, organs, and carcass
peppercorns (optional)
Toss everything in a crockpot and add water to cover. Cook on low for 8-12 hours. Strain solids out of broth (don't worry if some little bits get through).
As with vegetable stock, you may use vegetable scraps rather than whole vegetables here. Likewise, if you don't happen to have a chicken carcass and/or organs available, a couple pieces of bone-in, skin-on chicken will do the same job. The broth may come out a little lighter but, added bonus, you can pick the meat from the bones and add a few peeled, sliced carrots to make a basic chicken soup!
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