Insanely easy way to make homemade chicken stock. All you need is a slow cooker, rotisserie chicken, and some basic vegetables.
This post may contain affiliate links. Please read our disclosure policy.
Making your own homemade chicken stock just got a whole lot easier! All you need is a slow cooker, rotisserie chicken, and some basic veggies + spices. No really guys it’s that easy!
You pick all the meat off your rotisserie chicken or roasted chicken and save the bones, skin, spine, etc. to use in the stock. Then throw everything into your slow cooker and eight hours later you have a delicious homemade chicken stock to use in ALL of your recipes.
If you try Slow Cooker Chicken Stock, don’t forget to leave feedback and a rating.
Print
Easy Slow Cooker Chicken Stock
- Prep Time: 5 mins
- Cook Time: 8 hours
- Total Time: 8 hours 5 mins
- Yield: 6 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
Insanely easy way to make homemade chicken stock. All you need is a slow cooker, rotisserie chicken, and some basic vegetables.
Ingredients
- Bones and skin from 1 whole rotisserie or roasted chicken*
- 1 large onion, peeled + quartered
- 2 carrots, cut into chunks (no need to peel)
- 3 celery ribs, cut into chunks
- 5 fresh sprigs of thyme
- 1/2 bunch fresh parsley leaves + stems, roughly chopped
- 4 cloves of garlic (no need to peel)
- 2 bay leaves
- 1 Tbsp. whole peppercorns
- 2 quarts water
Tools
- slow cooker
- fine mesh skimmer or tongs
- large bowl
- fine mesh strainer
- cheesecloth, optional
- storage jars or containers
Instructions
- Combine all ingredients in the slow cooker. Cover with water. It’s okay if not everything is fully submerged. Cook on low for 8 hours.
- After the stock is done cooking, remove all the bones and vegetables with tongs or a fine mesh skimmer. Pour the stock through a fine mesh strainer and into a large bowl. For a cleaner, clearer stock, clean out your strainer, and line with a cheesecloth, and strain the stock again or line your bowl directly with cheesecloth.
- Divide the stock between several mason jars or storage containers. Cool completely, then cover and refrigerate for up to a week, or freeze for up to 3 months. Makes about 6 – 6 1/2 cups stock.
Notes
*I used a whole rotisserie chicken to recipe test and I basically picked off the meat from the chicken and whatever was left (bones, skin, spine, some meat chunks, etc.) I used for the stock.
Keywords: broth, homemade, leftover chicken
*Disclaimer: this post contains affiliate links, which means I receive a small commission if you make a purchase using this link.
Sandi says
Oh wow.. I was just asking her about that since I was hoping to not have to use limited freezer space. Guess I gotta make room in there afterall.
★★★★★
Sandi says
I’m out of bay leaves and all my seasonings are dry, no fresh AND had to use celery salt since I also didn’t have celery. WOE is ME but hopefully this will be decent. I’m saving it regardless. After sharing a tablespoon or so with my dogs in their food, I’m freezing it for whatever…film at eleven as they say.
★★★★★
Lois Lemire says
MOstly I’d like to say I love the way you lay out your recipes. The pictures showing everything needed to make the recipe is amazing because I know right away if I have everything I need to go ahead without reading the whole recipe. Also the step by step stages you show are so helpful. Excellent site & recipes
★★★★★
Katya says
Thanks so much! I appreciate that.
Taty Martin says
wow, this is amazing We just had a rottisserie chicken and I threw away the bones.
I love your blog and have gotten many tips from you, you do a fabulous job!
Katya says
Thanks so much!
Sandi says
I’d always thrown it all away before too, as I’ve never been what I’d consider creative in the kitchen. Other than some memorized casseroles and basics, I’m screwed without recipes. So I tried this to have homemade broth for this year’s cornbread dressing. Used every drop and it was great. Doing another one today and plan to share some of the broth with my dogs on their food.
★★★★★
Marie says
It looks so delicious, I can’t wait to cook it, thanks for sharing!
★★★★★
Katya says
Thank you Marie!
Maryellen says
Once you have made the stock (stick with recipe given adding a little lemon juice) why not put your mason jars into a water bath and preserve it. I do this all the time … I must have at least ten to twenty quart and pint size in my cupboard. Yo!u can not beat the flavor over store bought. Your homemade chicken soup will be spectacular!!
★★★★★
Katya says
Thanks Maryellen. That’s a great idea!
Pam says
You cannot water bath chicken stock or anything that is a neat or meat by product. You have to pressure cook all of these
Sandi says
Oh wow.. I was just asking her about that since I was hoping to not have to use limited freezer space. Guess I gotta make room in there afterall.
Sandi says
I wish I knew what that meant and how to do all that canning stuff. I do well to store it in the jars or freezer containers and stick it in the freezer. Sadly, I’m quite “un”-creative in the kitchen. 😉
Sandi says
Hi! As mentioned, I have no clue what that means. Would the lemon juice allow me to store this without having to freeze it or something? I’d love to know how to can so that I don’t need to use up limited freezer space.
★★★★★