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Big Flavors from your Small Appliances

"Pulled" Chicken and Stock
Appliance: Slow Cooker - 4 quarts and larger.
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This recipe is the base of the "Pulled" Chicken Collection
Slow Cooker Pulled Chicken and Stock
   1 medium onion, quartered
   2 celery stalks, with leaves, cut in 3 inch lengths
   2 carrots, peeled and cut in 2 inch lengths
   4 sprigs fresh thyme, OR 1 teaspoon dried
   6 - 8 chicken thighs or 4 chicken hindquarters (bone in, skin on)
   Water, to cover
   1 1/2 teaspoons salt
   4 cloves garlic, crushed
   12 whole pepper corns
   2 bay leaves

Place all ingredients, in order given, in slow cooker's crock or inner bowl and cover. Cook on High until chicken's internal temperature reaches 180 to 185 degrees (F), two and a half to four hours, depending on the size of your slow cooker.

Remove chicken to a platter or large bowl to cool. Place a strainer lined with two layers of cheesecloth over a large bowl or pitcher. Drain stock and discard solids.

Cool stock quickly by placing bowl or pitcher into a larger container or sink filled with ice water. Refrigerate cooled stock until fats separate completely and solidify. Scoop solid fat from surface and discard. Refrigerate stock for use within five days or freeze, in two cup portions, for up to 3 months.

Once chicken is cool enough to handle, remove bones and skin and discard. Leave meat in fairly large pieces to allow for more versatility later or shred meat with two forks. Refrigerate and use within four to five days.

A quicker cooking version of this recipe can be made in your Electric Pressure Cooker.

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