5ish lbs skin-on bone-in chicken thighs… and any other chicken bones I had saved in the freezer for making stock (only about from 5 thighs from last time making stock) as well as a ham bone that I’d already used once in a ham and bean slow-cooker soup.
1+ cup chopped celery (I love how fast chopping celery goes in my food processor! I do carrots and onions at the same time, too)
1+ cup chopped carrots
1+ cup chopped onions
2 Tbsp minced garlic (one of the few things I buy pre-prepared in a jar since I can find it at the Dollar Tree store!)
2 Tbsp parsley, dried
3/4 tsp thyme (I used less than most recipes because my hubby doesn’t love this herb)
1 1/2 tsp crushed bay leaves or 2 whole
1 tsp black pepper
aaaand next time I will add some sage, up to 1 tsp I think. This needed a little more oomph.
top off with Water to about 1 or 1/2 inch from the crockpot lid
(makes about 4 qt of stock that I freeze, and I get about 2+ cups of cooked shredded chicken for enchiladas or whatever else).
A good rule of thumb is to use this up from your refrigerator within a week and a half, or freezer within 3 months (I use it up way faster than that!! It’s winter–i.e. soup season!)
My favorite quick go-to meal using chicken stock/broth is egg-drop “hot” ‘n sour soup with noodles in it (basically egg-drop soup with soy sauce, worcestershire sauce added to it), . My little one even likes it if I thicken it enough for him to spoon up into his mouth easily, or if I help him drink it from a little mug.
Today I used 3 cups of it for the above and 3 cups for 2 chicken pot pies. “Instant” flavor as a base for whatever I want to make with it.
What would I do without my crockpots? Best $5 (for 1 qt size) and $19 (Aldi sale–5 qt) I ever spent. Crockpots and slowcookers only take up the amount of energy as a 60 watt light bulb I read once. How cool!