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Yield: About 6 cups chicken and 3+ cups double-strength chicken stock.

1 onion, sliced
1 carrot, sliced
1 celery rib, sliced
1 large whole chicken (3 1/2 pounds)
1/2 cup chicken broth or water

Place the sliced vegetables in the crock-pot. Set the whole chicken on top, neck up. If you wish you may season with herbs, pepper, etc., but this is not necessary. Pour broth or water over the chicken, cover, and cook on low 8 or 9 hours.

Remove the chicken from the pot and let cool until easy to handle. Meanwhile, strain the stock and skim the fat. This stock is double strength, so mix with equal parts water for use. Remove chicken from the bones and cut into pieces sized for your recipes.

I freeze stock in 1 cup containers.
 

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Thanks :D
 
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