🔕 🔔

My Basket ()

All questions

Slow cooker chicken stock - carcass or chicken parts?

I would like to make chicken stock to freeze and would like to use my slow cooker. I have seen recipes that use just the carcass and ones that use chicken pieces like thighs, etc. Which is the best option when making it in a slower cooker ... carcass or pieces?

asked by pianogirl over 5 years ago
1 answer 2096 views
B1ff7c6d 1bd4 41c2 a1a7 c1080efe383f  cathybarrow allrecipes e 2014

Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.

added over 5 years ago

Either way, but if you are using raw chicken it's nice to roast the pieces at 450 for 20 min or so. This will make your stock rich in tase and color

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.