Homemade chicken stock just got even easier! Using a slow cooker for this recipe truly makes it 'set it and forget it' all while using 4 simple and classic ingredients to create traditional flavor.
1 pound of chicken bones (NOTE 1 & 2)
2 cups of diced white or yellow onion (about 1 medium onion)
2 cups of diced celery (about 5-6 celery ribs)
2 cups of diced carrot (about 3 medium-large carrots)
Enough water to cover all ingredients (about 8 cups of water for a 7 quart slow cooker)
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NOTE 1: One pound of bones is equal to an average sized whole chicken once the meat has been removed.
NOTE 2: You can add all chicken bones, carcass joints, cartilage, and skin but just note that the skin will add more fat to the stock that you'll need to skim off in step 4.
NOTE 3: After 12 hours, the stock will have amazing flavor but if you continue to cook up to 24 hours, the stock will become more dark, rich, and roasted.
NOTE 4: Using a longer, flatter container helps the stock cool faster than a large bowl because you are increasing the liquid's surface area for the refrigerated air to chill. You always want warm food items to chill as fast as possible in the fridge to prevent any food safety issues!
Once you get more comfortable with this recipe, build up the flavor by adding in more ingredients! Here are some ingredient addition suggestions:
Storing & Freezing:
*The nutrition analysis for this recipe is an estimate. There are so many different variables that can change the overall nutritionals, like how much water you add to the slow cooker or how much collagen is extracted, ect.
Keywords: Slow cooker chicken stock