Slow Cooker Chicken Stock

In this Slow Cooker Chicken Stock, bones simmer low and slow with carrot, onion and celery for hours yielding a deep rich stock. Great to have on hand, freezes beautifully and delicous in your favorite soup, stew or sauce recipe!

Course Kitchen Basics

Cuisine American

Keyword broth, chicken, chicken stock, homemade, how to, kitchen basics, slow cooker, soup

Prep Time 5

Cook Time 12

Total Time 12 5

Servings cups

Calories 15

Author Laurie McNamara

Equipment

Hamilton Beach 33969A 6-Quart Programmable Set & Forget w/Temperature Probe Slow Cooker, Stainless Steel

Ingredients

bones from 1 to 2 chicken carcasses
2 carrots chopped
2 to 3 celery stalks chopped
2 medium yellow onions ends trimmed, discarded and onions cut in half
8 sprigs parsley
4 sprigs thyme
2 bay leaves
2 teaspoons black peppercorns
2 tablespoons apple cider vinegar
12 cups filtered water

US Customary - Metric

Instructions

Snap any bones you physcially can and add them to your slow cooker along with chopped carrots, celery and onion halves.
Add in the parsley, thyme, bay and peppercorns.
Pour in the cider vinegar and water. Cover and cook on low for 12 hours.
Use a slotted spoon to remove the vegetables and discard the carcass using tongs. Set a mesh strainer into a large measuring cup (I needed two 8-cup measuring cups) and line with cheesecloth.
Carefully pour the broth into the cheesecloth lined strainer. Once filled, move the strainer to the other measuring cup to pour the remaining homemade turkey stock through.
Allow the stock to cool completely before storing.

Notes

For Freezing:

Pour the cooled stock into 2-cup freezer safe containers and store in the back of your freezer for up to 12 months. To thaw, run lukewarm water over the container until thawed or defrost in your microwave.

Nutrition