Comments on: Homemade Crockpot Chicken Stock (Low Carb and Gluten Free)

By: Karen LowCarbOneDay

Karen LowCarbOneDay — Tue, 19 Mar 2013 23:51:32 +0000

In reply to Melissa. Hmmm...the fat is usually solid after putting it in the fridge overnight so that usually gets most of the fat for me. I haven't heard of any other ways, but I'll be on the lookout for other ways.

By: Melissa

Melissa — Tue, 19 Mar 2013 04:01:51 +0000

I had to cut this down a little b/c my crock pot is on the small side. Oddly enough, we don’t eat much chicken here, but I wanted to try the broth b/c I’ve heard it is so healing too. So instead I opted for about 2# of chicken backs and added a whole head of garlic and some carrots and then covered it with water. I cooked it for about 20 hours in the crockpot, not really intentionally, just b/c I got side tracked with other projects. I cooled it overnight and then skimmed off the fat in the morning with a spoon. I suffer from Xerostomia (dry mouth), and so mix half a cup of broth with half a cup of hot water, and sip it with my noon meal to facilitate the swallowing process. Is there another way I can get rid of more of the fat, than what I am doing now, or is this just part of the finished product?

By: LowCarbOneDay

LowCarbOneDay — Sat, 26 May 2012 02:35:05 +0000

In reply to Jennifer. I was just looking at pressure cookers today. I'm thinking about getting one. It's good to know I can use it to make stock. That faux potato and onion soup sounds great!

By: Jennifer

Jennifer — Sat, 26 May 2012 02:00:34 +0000

Love homemade chicken stock. I make mine quickly in the pressure cooker. Today I had Faux Potato and Onion soup using about 4 cups of my homemade chicken stock. 🙂 Great that one can do it in the crock pot as well.