Serves 2
495 min
Crock-Pot Chicken Stock
Recipe GLPR2480d399e8c28e
A simple, nourishing homemade chicken stock made by slow-cooking a cooked chicken carcass with vegetables and aromatics. This mineral-rich broth is perfect for soups, sauces, and cooking grains. The long, gentle cooking extracts deep flavor and body from the bones while remaining light and pure in taste.
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Ingredients
1 cooked chicken carcass
2 carrots, washed and trimmed
3 celery stalks with leaves, washed
1 whole onion, washed
1 bay leaf
4 peppercorns
1 handful fresh parsley (optional)
8 cups water
Directions
Rinse the cooked chicken carcass thoroughly under cool running water to remove any surface debris and dried bits. Break it into 2-3 large pieces if needed to fit in your slow cooker.
Wash the carrots, celery stalks, and onion. Leave the carrots and celery whole with skins on, and keep the onion unpeeled and uncut to preserve nutrients and flavor during the long cook.
Place the chicken carcass pieces into the slow cooker and add the whole carrots, celery stalks with leaves, and whole onion around it.
Add the bay leaf, peppercorns, and fresh parsley if using. Pour in 8 cups of water until the carcass and vegetables are fully submerged.
Cover and cook on low heat for 8 hours, or on high heat for 4-5 hours. The longer cooking time extracts maximum flavor and collagen from the bones.
Once cooking is complete, carefully strain the broth through a fine-mesh sieve or colander lined with cheesecloth into a large bowl, discarding the solids.
Allow the strained stock to cool to room temperature, then refrigerate. The stock will keep refrigerated for up to 4 days, or may be frozen in ice cube trays or containers for later use.
