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November 9, 2015: Crockpot Chicken Stock
Wondering how to make one crockpot meal stretch into many more?
Last month I shared one of my favorite chicken crockpot recipes. But just because the chicken is done doesn’t mean you can’t get another meal out of it.
After you finish dinner that night, throw all the bones back in the crockpot and then fill it to the top with water salt and pepper and any other stock vegetables, like carrots, onion and celery.
Cook on low overnight and in the morning remove everything but the broth. Let it cool and then skim the fat off the top. Afterwards, you’ll have quarts of homemade chicken stock great for soups and cooking. You can then store them in mason jars in the fridge or even in plastic bags in the freezer for up to 3 months.
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