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 Time10minutes
Ingredients
1Chicken Parts and Bones
3Carrots roughly chopped
2Celery Sticks roughly chopped
1Onion quartered
3ClovesGarlic chopped
5sprigs parsley
5sprigs thyme
1Bay Leaf
Ground Pepper
Optional: Leeks, mushrooms, parsnips, or other vegetable scraps.
Instructions
Place all ingredients into crock pot.
Fill crock pot with water.
Cook on low for 8-10 hrs.
Let stock cool and strain through cheesecloth.
To achieve a clear stock, strain several times.
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.