Make something delicious from almost nothing! Learn how to make Chicken Stock in the Slow Cooker for the best tasting soups, gravies, and sauces.
Course: Appetizer, Main Course, Soup
Keyword: bone broth, chicken, chicken broth, chicken stock
Author: Jessica Fisher
bones, skin, drippings from a roast chickenskin, and drippings from a whole roasted chicken or bone-in chicken pieces
1carrotspeeled and chopped
1onionpeeled and quartered
2ribs celerytrimmed and cut into chunks
1sprig fresh thymeor 1 teaspoon dried
Place all of the ingredients in the crock of a 5-quart slow cooker and cook on
HIGH for 4 hours or on LOW for 6 hours or overnight.
Strain the stock and discard the solids.
Use the stock in your recipe as needed or pour it into containers and allow it to cool.
To freeze: package the chicken stock into 2-cup containers and chill completely in the refrigerator. Remove any fat that rises to the top and discard. Freeze up to 2 months. Thaw before using.Note: if you don't have a slow cooker, place all of the ingredients in a large stockpot and bring to a gentle boil. Reduce the heat, cover, and simmer for about 3 hours.