Chicken Stock
Make easy homemade slow cooker chicken stock – it’s healthy, delicious, and frugal! Cross chicken stock off your grocery list. Once you start making it yourself, you’ll do it again and again because it’s so simple!
- Prep Time: 15 minutes
- Cook Time: 24 hours
- Total Time: 24 hours
- Yield: 4 quarts 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- carcass, spine, skin, innards and bones from two whole chickens*
- 2 Tbsp apple cider vinegar (make it yourself)
- 4 quarts filtered water
- 1 onion, quartered (optional)
- 2 carrots, peeled & quartered (optional)
- 3 celery ribs, chopped (optional)
- 1 bunch parsley (optional)
Instructions
- Combine all the ingredients, except parsley, in a slow cooker. Cook on low for a full 24 hours for the most nutrient-dense stock. If you don’t have 24 hours, I recommend a minimum of 4 hours on high, or 10 hours on low.
- 10 minutes before finishing the stock, add parsley (if using).
- Turn off the slow cooker and skim any particles that have floated to the top with a slotted spoon. Allow the chicken stock to cool completely.
- Strain chicken parts and store them in a freezer-safe bag for future stock. Discard the vegetables. If desired, use a fine mesh strainer to get any leftover bits out of the homemade stock.
Notes
* Recipe can be made with only one chicken; simply halve the rest of the ingredients.
- You can reuse the leftover bones for multiple batches of stock until they start to fall apart. I’ve found that I don’t like the flavor of the stock as much after 3 batches – the bones “cook” and that flavor comes through. Each subsequent batch will get lighter, but you’re still getting nutrients!
- Chicken stock can be stored in the fridge for up to 5 days, or in the freezer for several months.
Find it online: https://dontwastethecrumbs.com/slow-cooker-chicken-stock/
