Chicken Stock (Slow-cooker)
Source of Recipe
Heartland Cooking - Crockery Favorites
Chicken Stock
WW Points
Makes 2 quarts non-reduced stock
1-1/2 lbs. chicken parts with bones, such as wings, legs, necks, and backs
1 medium onion, peeled and stuck with 1 whole clove
1 large garlic clove, peeled
1 large carrot, peeled and quartered
1 large celery rib with leaves, quartered
2 qts. Water
3 peppercorns
2 sprigs fresh fat leaf parsley
1 large bay leaf
1 sprig fresh thyme
Put all ingredients in a 3-1/2 qt. or larger slow-cooker. Cover and cook on LOW for 7-10 hours or on HIGH for 3-1/2 to 5 hours, skimming off and discarding and foam that forms after the first 30 minutes of cooking time.
Strain stock through a fine sieve or a colander lined with cheesecloth; discard solids. If desired, cook stock in an uncovered saucepan on top of the stove over high heat until reduced by half. Store in a sealed container in the refrigerator for as long as 3 days or in the freezer for up to 3 months, again skimming and discarding all fat that rises to the surface once the stock has chilled thoroughly.
1-cup equals: 13 calories�trace protein�trace fat (trace saturated)�39gm carbohydrate�46 mg sodium�0 cholesterol�trace fiber. ++++ WWP: 0
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