This recipe starts the night before with a yummy chicken dinner. No you don't have to make a roast chicken from scratch. Pick up a roast chicken from the grocery store deli counter. After dinner, drop the carcass into your crockpot. Cover it with water and throw in a bay leaf, an onion, couple carrots roughly chopped, couple stalks celery roughly chopped, the basil and or parsley or thyme throw it in. Ut the lid on set the crockpot on low and go to bed.
Now put the lid on set the cooker on low and go to bed. In the morning you're going to have a whole crockpot full of rich savory chicken stock. Strain it and pour into empty ice cube trays and freeze. Throw away all the buts
After they're frozen pop the chicken stock cubes into large ziplock bags and you're done. Not too much work and the chicken stock is way yummier than cans
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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