Description
Insanely easy way to make homemade chicken stock. All you need is a slow cooker, rotisserie chicken, and some basic vegetables.
Ingredients
Scale
- Bones and skin from 1 whole rotisserie or roasted chicken*
- 1 large onion, peeled and 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 and 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
- Chicken: I used a whole rotisserie chicken to make this stock. I picked off the meat from the chicken to use in other recipes. The bones, skin, spine, some meat chunks, etc. I used to make the stock.
Nutrition
- Serving Size: 1 cup
- Calories: 233
- Sugar: 4.8 g
- Sodium: 107.9 mg
- Fat: 3 g
- Carbohydrates: 39.1 g
- Protein: 15.6 g
- Cholesterol: 24.4 mg