Chicken to the Rescue 2: Rich Stock

Remember your carrot peelings and fennel fronds and cores? Those celery leaves and chicken bones? You get to use them to make something that is truly more than the sum of its parts and will make you feel good about yourself for using every last scrap of your food!  

  Rich Chicken Stock

  1. Chicken carcass & bones, plus any veggies inside cavity
  2. Raw onion roughly chopped
  3. 2 ribs celery, celery leaves etc chopped
  4. 2 carrots, roughly chopped
  5. Fennel fronds, cores, any other veggie tops or clean peelings or leftover bits 
  6. 3 bay leaves
  7. 3 quarts water

Chuck it all into your slow cooker and set to low for 20 hours. If you think of it, you can cruise by after 8-10 hours and use a potato masher to smush the bones and release extra gelatinous goodness, then cover and keep cooking. When you are done it will be all gorgeous and a golden caramel color 

 Strain through a fine mesh sieve to get out bones and veggie bits, store in jars in the fridge. You can skim off the fat when it cools if you like(I don’t mind it). It is truly a cut above any broth I’ve had. I’ll drink it plain when feeling under the weather, and it is a fabulous base for vegetable, chicken or any other soup you can name! 

    Super Yummy Slow Cooker Pork

    I love my slow cooker for one thing: golden bone broth or stock made with a chicken carcass and veggie scraps. I keep wanting to find other things that are equally good, but the slow cooker chili and bean soup recipes don’t appeal at all. When I saw this Momofuku Pork recipe, I realized right away it could be adapted to the slow cooker. The result was, according to my eldest daughter, “the best pork I’ve ever had!” We had it plain with sides of asparagus and green beans, but it would be great on a chopped salad, in a wrap, tossed into soup…the only mistake I made was not getting a big enough piece of meat!

    Slow Cooker Pork

    1. 1 pork shoulder roast, 3-5 lbs
    2. 1T salt per pound
    3. 1T sugar per pound

    Rub pork with salt and pepper, wrap with plastic and let rest in fridge at least 8 hours 

     After rest, place roast and accumulated juices in slow cooker, cover and place on low for 7 hours  
     While still in slow cooker, use two forks to gently shred meat.  

     Cover and reset to high for an additional hour to cook down juices and carmelize the meat a bit(you can also spread out on a pan and broil for 15 minutes for color). Devour!