If you want to use the stock right away, skim the fat off the top first. If planning to use it later, refridgerate until the fat congeals on the surface, then lift it off. To make vegetable stock, substitute 2 whole tomatoes for the hen. From Canadian Living November 2008
Provided by Az B8990
Categories Stocks
Time 4h20m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in slow cooker or large stockpot.
- Add the remaining ingredients, ending with water.
- Cover and cook on low until richly flavored, 8 to 10 hours in slow cooker, 4 hours on stove top.
- Discard chicken. Strain stock through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat.
- Refrigerate in air tight container for up to 3 days or freeze for up to 4 months.
Nutrition Facts : Calories 295.1, Fat 20.5, SaturatedFat 5.7, Cholesterol 70.7, Sodium 106.7, Carbohydrate 8.9, Fiber 2.2, Sugar 3.3, Protein 18.8
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