Insanely easy way to make homemade chicken stock. All you need is a slow cooker, rotisserie chicken, and some basic vegetables.
- 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
- 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.
*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