Chicken stock

We had a grilled chicken on a spit on the BBQ last night.

The carcass looked too sad to just toss into the compost.

So I tossed it into the crockpot (aka slow cooker). Chopped up some celery, a couple of carrots, added a bay leaf, sea salt, pepper and mustard seed, enough water to almost fill the crock, and turned it on to low.

Lid on top and it simmered all night.

My house smells like soup. And with the cooler weather arriving….perfect!

I did this before, and here are the instructions.

Tip: grocery store chicken does not make the tastiest stock. If you eat free range, organic chicken, you will note a serious increase in taste in your stock (and meat!).


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