Slow Cooker Chicken Stock
A simple and affordable way to make your own chicken stock! I love my slow cooker just for this! it allows me to “set and forget” and in the end you get a great stock that you can freeze in a ice cube try and use for later.
A whole pot of this usually lasts me 3 months or longer depending on my use.
Slow Cooker Chicken Stock
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Ingredients
- Left over chicken frame
- between 3 and 5 cups of water
- Optional:
- fresh garlic cloves
- onions
- carrots
- celery
Instructions
- Place the remainder of the chicken into your crock pot. Depending on the shape or size, you may need to break down the frame a bit to ensure it all fits in. If adding veggies, do this now while you can see the space available. Then add your water. You’ll want enough that covers the entire chicken-without over flowing the top of your crock pot. Set to low heat and let go over night or about 10 hours.
- When the stock is done it will have bold color, flavor and be a bit thicker. Remove and discard the larger pieces of chicken and bone. When all of the larger pieces are gone use a fine strainer to remove the smaller pieces. I usually do this final step twice just to make sure. Let cool for a little bit before storing in the refrigerator for a few days or freezing.
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Daisy
December 16, 2013 at 1:53 pm
Making stock in the crock pot is a regular Tuesday night occurrence for me (strain it on Wednesday, garbage is picked up on Thursday early morning- no stinky chicken bones in the garbage!)
Adding about a tablespoon of apple cider vinegar will help leach the minerals, gelatin, glucosamine, etc. from the bones. Homemade stock is one of the healthiest things you can cook with.
Debbie
December 16, 2013 at 10:54 pm
Can the stock be canned in a water bath?
Daisy
December 17, 2013 at 7:26 am
No, stock has to be pressure canned. It freezes great, though.