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Chicken Stock

Chicken stock is super healthy, and super easy to make. Three or four times a month, I like to cook a whole fryer chicken in the slow cooker. I then use some of the chicken for dinner, pull some of the chicken meat off to use for later, and then put the chicken carcass with some meat still attached back into the slow cooker to make a chicken stock.
Prep Time 10 minutes

Ingredients

  • 1 Chicken Parts and Bones
  • 3 Carrots roughly chopped
  • 2 Celery Sticks roughly chopped
  • 1 Onion quartered
  • 3 Cloves Garlic chopped
  • 5 sprigs parsley
  • 5 sprigs thyme
  • 1 Bay Leaf
  • Ground Pepper

Optional: Leeks, mushrooms, parsnips, or other vegetable scraps.

Instructions

  1. Place all ingredients into crock pot.
  2. Fill crock pot with water.
  3. Cook on low for 8-10 hrs.
  4. Let stock cool and strain through cheesecloth.
  5. To achieve a clear stock, strain several times.
  6. Store in refrigerator for 5 days or freezer for 5 months.

Recipe Notes

You can pick and choose which vegetables to use based on what you have available.  I often keep vegetable scraps in the freezer to use to make stocks.