February 5, 2015

Slow Cooker Chicken Stock

Chicken Stock Veg

My sister often raves about using her slow cooker to make homemade chicken stock.  As delicious as it sounds, I never thought making stock from scratch would be worth it – since it’s a cheap grocery store item and I never remember to save chicken bones.  As I’ve been cooking with rotisserie chickens quite a bit, I figured it’d be a great time to take advantage of both the bones/carcass and my slow cooker.

As someone who was originally skeptical about making stock from scratch, I can honestly say I’ll never buy store-bought again!  This recipe is extremely easy, definitely ‘green’ (since I choose not to waste the bones/carcass), and so delicious.  The first time I made this, I drank the stock straight from the slow cooker without even turning it to soup!  The deep, richness of this homemade stock gave my rotisserie chicken soup recipe even more flavor than it had with traditional store-bought stock.

The Tips

Chicken Stock Veg Raw

Chicken Stock Veg

Chicken Stock

The Recipe

Slow Cooker Chicken Stock
Yields 4
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  1. Whole rotisserie chicken carcass
  2. 3-5 carrots, peeled and chopped into large pieces
  3. 3-5 celery stalks, chopped into large pieces
  4. 1/2 yellow onion, quartered
  5. 1/2 fennel bulb, quartered
  6. 1 handful flat leaf parsley
  7. 1 handful dill
  8. 2-3 bay leaves
  9. 1 tablespoon peppercorns
  10. 2-3 teaspoons salt
  11. Water
  1. Place all of the ingredients into a slow cooker.
  2. Fill with water, leaving an inch at the top to avoid overfilling.
  3. Cook on low heat for 10-15 hours.
  4. Place a strainer/sieve over a large bowl. Using a ladle, spoon the mixture into the strainer or sieve to remove bits, bones, veggies, or spices from the stock. You should be left with pure chicken stock.
  1. Makes 4 cups of stock. Use immediately or freeze in measured 2 cup containers, to make measuring easier later.
Adapted from Sister
Adapted from Sister
Lana del Crave https://lanadelcrave.com/

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