A Crock Load of Stock

I love my Crock-Pot. It make me feel like Super-Mom with mega-multitasking powers--"cooking" dinner while I'm hanging the laundry or working on another project, all the while the kitchen is spotless due to my sidekick, The One-Pot Wonder! Last night we made some homemade chicken stock from a leftover chicken carcass.

My friend Jen over at How to Peel an Onion got me started on making my own stock. Yes, it's great for soups and stews, but with summertime approaching, I use it as a water substitute, especially when cooking rice. Chicken Stock is super good for you and cooking it in the crock-pot requires zero attention and zero culinary skills! This is a non-cook's dream!

The How-to for Crock-Pot Chicken Stock:

• Bones (meaty is fine) from a roasted chicken; giblets and/or organs are optional
• apple cider vinegar
• water
• salt and some peppercorns to taste
• bay leaf
• garlic cloves 
• vegetables --celery, carrots, leeks, onion (optional for flavor and added nutrients)

Place the meat, bones and parts into a large crock pot. Add 1 to 2 tablespoons of apple cider vinegar to the pot (helps extract minerals and nutrients from the bones), fill the pot the rest of the way with water and add the remaining ingredients.

Turn to low and let cook for 24 hours (the long cook time = more health benefits). That’s it!

Strain the stock and allow it to cool. The fat will rise to the top and the stock will become more jelly-like as it cools. You may want to skim the fat off, but know that you're actually getting rid of good, healthy fat. The stock lasts a few days in the fridge and 6 -12 months in the freezer.

 Some of the Health Benefits:

• Homemade bone stocks are rich in calcium, magnesium, phosphorus and other trace minerals which are essential for optimum health.

• Bone stocks also contain glucosamine, chondroitin and gelatin--good for joint and arthritis pain.

• It's good for digestion and lines the gut with a protective mineral coating.

• Boosts the immune system (the ultimate cold remedy--chicken soup).

The Quality Cheap Breakdown:

I bought the chicken so I might as well get the stock for FREE! Homemade chicken stock also has the nutrients that are often lacking in store-bought, MSG added stocks. I can save anywhere from $3-$5.