Save money and boost flavor by making your own chicken stock in a slow cooker. The organic chicken melds with the deep flavors of aromatic herbs and spices to create a stock better anything on the grocery shelf. Use your chicken stock as a base for soups, stews & sauces. It freezes well up to 6 months. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Organic Crock Pot Chicken Stock Organic Crock Pot Chicken Stock Recipe | CHEFBear.net PT10H15M Serves 8 4 Pounds Whole Chicken 1/2 Teaspoon Apple Cider Vinegar 8 Cups Water 1 Large Celery Stalk 1/2 Large Yellow Onion 3 Cloves Garlic 1 Small Bunch Fresh Parsley 1 Teaspoon Grated Ginger 1/2 Teaspoon Sea Salt & Freshly Cracked Black Pepper In a slow cooker, arrange the chicken. Add water, vinegar, veggies, herbs & spices and cook on High setting for 4 hours, or Low setting for 8 hours. Remove chicken and reserve for another recipe. Use a fine-mesh sieve to strain stock into a large bowl. Set aside to cool completely and skim off the fat. Transfer to an airtight container and refrigerate for up to 4 days or freeze up to 6 months.

Organic Crock Pot Chicken Stock

Organic Crock Pot Chicken Stock Recipe


Save money and boost flavor by making your own chicken stock in a slow cooker. The organic chicken melds with the deep flavors of aromatic herbs and spices to create a stock better anything on the grocery shelf. Use your chicken stock as a base for soups, stews & sauces. It freezes well up to 6 months.

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Recipe Information

Flavor Profile

American

Protein

Chicken

Category

Soups, Stews and Chili

Serves

8

Total Time

10 Hours 15 Minutes

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Ingredients

      • 4 Pounds Whole Chicken
      • 1/2 Teaspoon Apple Cider Vinegar
      • 8 Cups Water
      • 1 Large Celery Stalk (Chopped)
      • 1/2 Large Yellow Onion (Chopped)
      • 3 Cloves Garlic (Chopped)
      • 1 Small Bunch Fresh Parsley (Chopped)
      • 1 Teaspoon Grated Ginger
      • 1/2 Teaspoon Sea Salt & Freshly Cracked Black Pepper

Directions

  1. In a slow cooker, arrange the chicken. Add water, vinegar, veggies, herbs & spices and cook on High setting for 4 hours, or Low setting for 8 hours.
  2. Remove chicken and reserve for another recipe. Use a fine-mesh sieve to strain stock into a large bowl. Set aside to cool completely and skim off the fat. Transfer to an airtight container and refrigerate for up to 4 days or freeze up to 6 months.



Nutrition & Cost Facts

Calories

238 kcal

Carbs

1 g

Fat

16 g

Protein

20 g

Cost Per Serving

$0.77

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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