Taking stock HOMEMADE CHICKEN STOCK

Homemade chicken stock forms the most delicious backbone of many recipes and the slow cooker is the best tool for the job. Set it, forget it and reap the rewards for dinners to come. MAKES ABOUT 10 CUPS HANDS-ON TIME 10 MINUTES TOTAL TIME 20 HOURS (INCLUD

900 g 2

2

1

1

1 chicken backs, necks or wing tips onions, chopped ribs celery (with leaves), chopped carrot, chopped leek, chopped (optional)

15-g pkg dried mushrooms (optional)

6 sprigs fresh parsley

2 sprigs fresh thyme

½ tsp whole peppercorns

Place chicken in slow cooker. Add onions, celery, carrot, leek and mushrooms (if using). Stir in parsley, thyme and peppercorns. Pour in 8 cups water. Cover and cook on low for 12 hours.

Discard chicken. Strain stock through cheesecloth-lined sieve into large bowl, gently pressing vegetables to extract liquid. Refrigerate until fat congeals on surface, about 8 hours. Lift off fat and discard.

PER 1 CUP about 39 cal, 5 g pro, 1 g total fat (trace sat. fat), 1 g carb, 1 mg chol. % RDI: 1% calcium, 4% iron, 2% folate.