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Simple Homemade Chicken or Turkey Stock
Use for all your favorite soups or to create especially flavorful rice!
Prep: 2 min Total: 6 hrs
1 whole bird worth of leftovers with excess meat and skin still attached
2 tblsp salt
1 tblsp pepper
Place the bird in the rice cooker and fill with water up to highest level.
Add salt and pepper and close the lid . Press the Brown Rice button and let simmer for 6 hours (the rice cooker will switch to Keep-Warm during cook time, leave on Keep-Warm until the full cooking time has elapsed).
Once cooking time is finished, carefully remove the inner pot and pour contents through a fine strainer or sieve into a heat-proof container or bowl.
Use stock within 1 week or store in freezable containers for up to 3 months.