Easiest Chicken Stock

With only a few weeks left in the year 2017 I can’t be the only person trying to fit in extra shopping, 3 holidays, a few birthday’s a couple of holiday parties and try to remain sane. I think I mentioned having a pretty significant birthday coming up. While you are reading this I should be sitting on a beach hopefully enjoying the sunshine on my face, a book in one hand and a tasty adult beverage in the other. * I meant to  post this one next week – oops! I will be on a beach this time next week! While my husband and I love going on vacations together; it does take it’s toll trying to fit one in this time of year, but I didn’t choose my birth month nor did my husband; his is a month from mine. Oh and let’s throw in our wedding anniversary too.
IMG_5533Sounds like I am complaining but I really am very fortunate to be able to get a break from reality once in awhile. Life gets very hectic around here at times; especially this time of year.
IMG_5532This is probably too simple to blog about but it is SO worth mentioning and I know many people that have never made their own stock and I don’t know about you but I can never have enough chicken stock on hand. I use it for not only soups, stews and gravy; it is a great addition any night of the week. After pan searing chicken breast; it’s a great way to deglaze the pan. You can also flavor pasta and rice by using your homemade stock instead of plain water to boil them in.

This is a great thing to do today so you have some stock on hand that you can use on Thanksgiving!

Simple Chicken Stock
Chicken carcass or bones
2 celery stalks
2 carrots
1-2 onions
Season with salt and pepper to taste

After removing all the meat from your chicken; whether you made it or bought one of those roasters your local grocery makes and sells. Place the carcass in your slow cooker.  Cover with water and add a few stalks of celery; the leaves have flavor too. A couple of carrots roughly chopped and an onion.  Turn it on low before you go to bed and in the morning you have stock.
IMG_5541
Throw away the carcass and veggies and let the stock sit. I cover with plastic wrap and put it in the fridge so the fat will congeal on the top, I remove the fat and then put the “liquid gold” in containers and place in the freezer.

 

 

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