Quick & Dirty Chicken Stock

By Zach

Whenever I eat chicken wings I save the bones to make a quick and easy chicken stock. This stock isn’t going to make the best soup, but its good enough to use as a substitute for water in rice or grits to give your dish an extra boost of flavor.

Along with the bones, I also saved the carrots and celery that came on the side. Then I went to my freezer and grabbed my bits for broth box, a box where we always throw skins and chunks of garlic and onion. I put everything plus a few peppercorns in a slow cooker, covered with water, and set on high all day. At the end of the day I threw it on the stove and reduced it down a good bit and stored in an old pasta
sauce jar in the fridge (labeled and dated of course.)

The stock scraps are ready to go in.

In go the scraps to the CrockPot!

Just add water.

Water is added, so they’re ready to go.

Now the flavors do their thing.

Now we have a quick chicken stock to flavor our grains or whatever else we want.