When I think about the dinner recipes for the upcoming cold winter days, there is always some kind of a soup that is going to keep us warm and satisfied. And what all the soups need is the good stock, or a broth, to bring together and maximize all the flavors that you are adding. So I have decided to share with you today the basic recipe for the chicken stock, that you can use in all sorts of soup and other recipes, and you can customize it to your liking. Isn’t that great? Now let’s get to it.
When it comes to making soups, most of the people usually use plain water to cook their veggies and meats, but if you use any kind of stock, you will get more flavor, and your soup is going to taste way better. There are many brands of store-bought chicken stocks, but after you make your own, you will never go back to the store-bought stuff.
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Slow Cooker is the best for making Chicken Stock
Trust me, I have tried many recipes for making chicken stock on a stove top, or by using pressure-cooker. And no matter what I have tried, the flavors weren’t just right. There was always something missing. Then I have figured out that I could try to cook my chicken stock in a slow cooker. I figured that the flavors will intensify because of the longer cooking time. And, I WAS RIGHT! I just couldn’t believe how flavorful and tasty was the chicken stock.
Since then I’ve never bought the chicken stock again, nor I made it any other way. Slow cooker saved me! It is now the most used kitchen appliance in my house. I use it every week to cook different types of stock that I use in many recipes, and also to cook other delicious recipes, for example, this wonderful Slow Cooker Goulash.
How to use your Homemade Chicken Stock
The possibilities are endless! You can use your homemade chicken stock any way that you would use any store-bought stock. Use it to make soups, to add more flavor to sauces, or even to cook your rice, quinoa or pasta, to add more flavor.
To make your homemade chicken stock, all you need is some basic ingredients and a slow cooker, put everything inside, and 10 hours later you have the most AMAZING chicken stock in the world. And the most important thing is that you can use any kind of the ingredients that you have to flavor the stock, and you can use much less salt. We all know that the most store-bought varieties are loaded with sodium salt, and this is your opportunity to lower your family’s sodium intake.
Use any leftover chicken that you have. That means DON’T throw away leftover bones when making a chicken roast, you can make a wonderful chicken stock with them. I also like to leave the leftover chicken carcass after cutting up the whole chicken and use it to make the stock.
If you have any questions or suggestions, feel free to leave the comment below, and I would be glad to give you an answer.
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