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+ servings
slow cooker chicken stock in jars on a wooden server

Slow Cooker Chicken Stock

Slow Cooker Homemade Chicken Stock is the dump it and forget it way to make homemade chicken stock.  It's so easy and so much better than store bought! {GF, Paleo}
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Ingredients

Chicken parts:

  • Cooked or raw chicken carcass wings, necks, backbone, and giblets (do not use liver!), trimmed of excess fat, and cut into smaller pieces if necessary*

Aromatics:

  • 1 onion peeled and quartered
  • 1 large carrot cut into large pieces
  • 1 large stalk celery cut into large pieces

Bouquet Garni:

  • 1 small piece of cheesecloth or the dark green top of a leek
  • kitchen twine
  • 1 sprig fresh thyme
  • 1 sprig Italian flat leaf parsley
  • 1 bay leaf
  • 6 peppercorns

Instructions 

  • Place the chicken parts and aromatics into a slow cooker and fill with water until it covers the mixture by about 2". Set aside.
  • Place the sprigs of thyme and parsley, bay leaf, and peppercorns on the cheesecloth or leek top, and tie together with a piece of kitchen twine. Place in the slow cooker with the chicken parts and aromatics.
  • Cover and cook on low for 8-24 hours, skimming the scum from the top occasionally. Strain into a large bowl using a fine mesh strainer and cool completely.
  • Store in the refrigerator or portion and freeze in zip top bags or ice cube trays.

Notes

  • You can use a rotisserie chicken carcass or bones from cooked chicken to make a dark chicken stock, which is even more flavorful.  If you're not ready to make stock right away, simply freeze the carcass/bones in a zip top bag.
  • You may notice that my chicken parts look icy, and that's because I've been buying whole chickens, breaking them down, and reserving the backbones and various other parts for stock.  I place them in zip top bags and freeze them until I'm ready to use them, which makes things really convenient for me.
  • Any chicken parts will do, but be aware that if you use wings or other parts with the skin on, you should skim the scum from the top more often.  Even with skimming, there's a good chance that the stock will become cloudy as the fat will emulsify with the stock.  If your stock does become cloudy, don't worry -- it will still taste great!
  • If your sieve isn't catching all the particles from your stock, line it with a double layer of cheesecloth.
  • Turkey carcass/bones may be swapped for the chicken!

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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