Chicken Stock

I cook a whole chicken about every other week. It provides us with about two days worth of food, and then I get to make stock on top of that. Which lasts a few weeks in an airtight glass jar.

Ingredients:
chicken carcass and any leftover meat and skin
drinking grade water

Method:
1. Break out the crock pot and set it to LOW.
2. Dump the carcass, meat, and skin into it. Pour about 7-8 cups of drinking water over that.
3. Plop the lid on and let that thing go to town for about 12 hours. Stir once in a while. The carcass should fall apart.
4. With a metal wire mesh strainer or doubled over cheesecloth, strain the stock into a large glass jar. Throw the solids away.
5. Let the jar sit on the counter for a few hours until the stock is cooled. Do not put the hot jar into the fridge. It will shatter. Or at least crack. And then, that’s a nasty, smelly mess.
6. Put the lid on, make sure it’s air tight, and pop that sucker into the fridge.

Use any time you need chicken broth or stock! (Stock is just more concentrated broth, it thins out when it cooks.)

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