Slow Cooker Chicken Stock for Holiday Meals - Homemade Goodness

When I was a child Thanksgiving dinner was homemade from start to finish. My mother made her own stuffing (you may call it dressing) from stale brad, onions, celery, thyme and other seasonings. She made cranberry sauce and stock from the giblets. Consequently, the gravy tasted rich, homemade and delicious.

I could have eaten an entire dinner of dressing and gravy.

Chicken Chili

Usually I buy commercial chicken stock for holiday meals to cut down on preparation work. But this year I decided to make my own stock. Fortunately, my grocery store carries packages of chicken gizzards for this purpose. This product saved me preparation work, allowed me to control salt, and helped me get ready for Thanksgiving days ahead of time.

Using packaged gizzards instead of chicken necks and wings enabled me to reduce the fat content of the stock. In fact, there was no fat floating on top when the stock was done. I didn't have to skim any residue either, which also cut down on preparation time.

Buying pre-sliced carrots saved me even more time. Instead of shopping the celery, I cut the ribs into two large sections. Though I was tempted to add more Italian parsley, which I love, I didn't because it would have given the stock a green tinge. You may add more lemon pepper seasoning if you wish.

If you don't have a slow cooker you may make the stock in a soup kettle. I stored my stock in tall, plastic cartons with screw tops. You may freeze the stock, but remember to leave a gap at the top (about an inch and a half) for expansion. Frozen stock will retain its flavor for about three months. To prevent the stock from tasting like the freezer, put the cartons in large plastic zipper bags.

Use your delicious homemade stock for dressing, gravy, and turkey vegetable soup made with the last of the bird.

Ingredients

Two 15-ounce packages of chicken gizzards
1 medium-to-large onion, peeled and quartered
3/4 cup sliced carrots
1/4 cup Italian parsley leaves
3 ribs of celery with leaves, halved
1 teaspoon reduced sodium salt
1/2 teaspoon salt free lemon and pepper seasoning
8 cups of water

Method

Insert a slow cooker liner in the pot. Rinse the gizzards under running water and place on the bottom. Add vegetables, salt, lemon pepper and water. Cover and simmer on high for four hours. Remove vegetables and gizzards with a slotted spoon and discard. Strain broth through a fine sieve into a batter bowl or heatproof pitcher. Pour stock into food storage cartons and refrigerate until needed. Makes 2 quarts of stock.

Copyright 2010 by Harriet Hodgson

Slow Cooker Chicken Stock for Holiday Meals - Homemade Goodness

http://www.harriethodgson.com

Harriet Hodgson has been an independent journalist for 30+ years. She is the author of hundreds of articles and 28 books. Centering Corporation is publishing her latest book, The Spiritual Woman: Quotes to Refresh and Sustain Your Soul, available shortly.

Hodgson has another new book out, 101 Affirmations to Ease Your Grief Journey, available from Amazon. Please visit her website and learn more about this busy author and grandmother.

Thanks To : anolon advanced 12 inch open round griddle all clad master chef 2 14 piece cookware set