|Emily’s Rating||Chris’s Rating|
|N/A||9 / 10|
The more cookbooks I read, the more often I see that I just HAVE to use homemade chicken stock. I am into it, but the truth is, I just do not often buy whole chicken and end up with leftover parts. Combine that with the need to buy a bunch of vegetables to make it, and it just seemed like a bit of a hassle. Luckily, Deb Perelman has come to my rescue with this super easy chicken stock.
Using chicken wings really cuts down on the cost and, according to Cook’s Illustrated (whose word is basically gospel), helps prevent the stock from getting a livery flavor. I would certainly do this again – it’s great having real stock in the freezer at the moment.
|Dish||Homemade Chicken Stock|
|Recipe Source||Smitten Kitchen|
|Difficulty||1 / 10 – So much easier than any other chicken stock recipe|
|Time to Complete||~10 minutes of active time. Cooks overnight in slow cooker|
|Leftovers?||Made ~8 cups|
|Lessons Learned||Our crock pot is too small!|
|Any Recipe Deviations?||Nope|
|Changes Next Time?||Just make it at ~80% of the size given our small slower cooker|