Remember I just started appreciating precut veggies on an entirely new level? Trader Joe’s Mirepoix is my new best friend. In a pinch store bought stock is great but I really prefer making my own. Does it count as my own when I use precut mirepoix and a rotisserie chicken? Ha! I think it does, at least for the years my son needs me to stare at him constantly for hours. Constantly.
I’ve had a crock-pot for at least 7 years but I confess I’ve not mastered it. Lots of recipes seem to require “Cream of…” soups which we don’t eat. My own creations often fall flat. BUT the crock-pot/slow cooker is crazy popular so there’s got to be a reason. If the only thing I ever make in it is stock though I might be okay with that. Making stock on the stove is incredibly easy but feeling comfortable walking away from the stove with my new “Mommy brain” I do not. Seriously where is my book????
- 1 container mirepoix
- 1 bay leaf
- 1 chicken carcass, picked over
- enough water to cover chicken
- Place all the ingredients in your slow cooker.
- Cook on low for at least 6 hours.
- Strain the liquid and toss the solids.