Recipe: How to Make Chicken Stock in the Crock Pot (using white wine)

HOW TO MAKE CHICKEN STOCK IN THE CROCK POT

Andrew: "It's exceedingly easy to make your own stock in the crock pot, which can then be made into soup. This approach works for pretty much any kind of bones. (I should know... I've got chicken, pork, beef, ham and fish stock in my freezer even as I type...)"

1 to 2 lbs. chicken bones (from a roast chicken, or fried, or whatever)
Garlic, chopped (at least 1 clove, I generally use 2 or 3)
1/2 of a large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 or 2 bay leaves
1 to 2 cups white wine (I use palatable cheap wine for this, i.e., Gallo -- you know, $6.95 for a honkin' big jug. I don't use "cooking wine" - too much salt.)
Water (as needed)

Put the bones in the crock pot. (If the bones are from the roasted or fried chicken you've just cooked, use the wine to deglaze (that's fancy speak for dissolve fat/juices/meat scraps over medium heat) the pan, and add it to the crock pot.)

Throw in the garlic and veggies. Add a bay leaf or two. Add the wine then add water to cover the bones.

Put the lid on, turn the crock pot on to LOW, and let cook for at least 12 hours. (I generally let it go for 24 to 36 hours). When you can't stand it any longer, strain the stock into one or more shallow containers. (I make this a two-step process: once through a colander to get the bones and veggies, and then a second time through cheesecloth to get the sediment/scum). Cool quickly (i.e., in the fridge or freezer).

Skim off the fat. Transfer (if necessary) to your storage containers and freeze.

Voila! Chicken stock your grandma would be proud of. To turn it into soup, all you need to do is reduce it a bit, add seasonings to taste, chop up some fresh veggies and/or meat into it, and add pasta or noodles if you like.

Source: Andrew Peed, 1990's