Comments on: homemade chicken stock in a slow cooker

By: Kelli

Kelli — Thu, 09 Oct 2008 16:56:09 +0000

I LOVE reading your blog. And you get comments from all over the WORLD! Plus your readers find you through amazing links like Smitten Kitchen and Tastespotting. Fun!

By: Shannon

Shannon — Thu, 09 Oct 2008 03:05:11 +0000

Jaime I have a few chickens that aren’t producing well, too old now. They are going to make a fine stock.

By: Connie (the write one)

Connie (the write one) — Tue, 07 Oct 2008 16:31:36 +0000

I love to make my own chicken stock (and beef, and turkey, and anything else I can think of), but for some reason, I’ve never thought to do it in a slow cooker. Thanks for the tip. I couldn’t however, make it overnight. My bedroom is entirely too close to the kitchen and I wouldn’t be able to sleep for the chicken smell. I would probably get up in the middle of the night and want to tear bits off the chicken to snack on.
I always roast my veggies (and bones, if I’m using bones) to intensify the flavor. Works great.
A friend of mine worked for a while at the Biltmore North Carolina and she had a collegue who made stock from whole chickens. Then she threw the chicken away, because, she said, you couldn’t do anything with boiled chicken. I hope you are as shocked as I was at the waste.

By: Jaime Richardson

Jaime Richardson — Tue, 07 Oct 2008 14:11:31 +0000

Vegetable stock would probably work great! I would add in any aromatic vegetables that aren’t starchy (no potatoes or squash). You could use rutabaga, and maybe parsnips. I would use parsley, fresh thyme, leeks (definitely leeks), fennel, fennel fronds— anything to get as much flavor as possible. May recipes say to add garlic, but garlic flavor is easy enough to get when you are actually making a recipe, and can be too strong in the stock. But if you love garlic, add that, too.
I have never done this, but you might try roasting all the vegetables at once to get some caramelization of the vegetables, which would add flavor and color. Hm. I’ll have to try that, too. Put them in a big roasting pan, and roast at 375 degrees for 45 minutes, or until they start to brown. Then throw them in the slow cooker and cover with water. Set it to low and leave it for 6-8 hours.

By: KC

KC — Tue, 07 Oct 2008 12:49:43 +0000

I found your blog through smitten kitchen, and I must say I really enjoy reading your blog. The photos are wonderful. I have a quick question regarding the homemade chicken stock in a slow cooker. Have you tried making a veggie stock in the slow cooker? If so, what veggies? Garlic, Onion, carrots, celery?? I really like the idea of using the slow cooker to make stock. Thanks for the great blog.

By: chicken salad sandwiches | sophistimom

chicken salad sandwiches | sophistimom — Mon, 06 Oct 2008 22:53:11 +0000

[...] « homemade chicken stock in a slow cooker [...]