Wow! What a great way to make stock (who wouda thunk??!!?)!!! I roasted a chicken last weekend and had a little meat (mostly dark), the carcass and bones leftover. Not wanting to waste any of it, I searched for a recipe to make homemade stock. Since my chicken was 3.75 lb., I used 1.5 x's the equivalents of liquid/veggies/spices called for. As others suggested, I too added my own touches. Instead of basil, I used dried parsley. I also added 1.5 t whole peppercorns and a large bay leaf. Oh, and I cut my veggies into chunks rather than chopping them (much easier to do and takes less time!). I set my slow cooker to cook on low for 9 hours at 6 PM on Sunday evening. My warm setting kicked in around 3 AM (my sc will stay on the warm setting for 4 hours). I am always up by 6 and out the door by 7, so I had an hour to unplug the unit, allow it to cool (so I could handle the chicken without burning myself!), shred the meat / remove the veggies and place my crock insert in the fridge (NEVER put a hot insert in your fridge - it will warm the internal temperature to an unsafe range). When I got home from work, all I had to do was use a spoon to remove the solidified fat and then strain my broth through a fine mesh sieve (you'll need to do this in order to remove large particles). Last night I made homemade chicken rice soup (yum, yum!)! Thanks so much for sharing, Micki. :-) I can't wait to try your recipe using beef and turkey!
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Wow! What a great way to make stock (who wouda thunk??!!?)!!! I roasted a chicken last weekend...