Yesterday, I posted our favorite roast chicken recipe. Usually, I make chicken stock with the remainder of the chicken after dinner. Using a Crockpot (or slow cooker) is a super convenient way to make stock because it can be done after dinner when you remove the meat from the bones that you are going to keep. Throw everything else into the crockpot, have it cook overnight, and it’s ready the next day for soups, bases to sauces, etc.
I throw everything that we did not use from the chicken (bones, neck, skin, and even the spices and herbs it cooked in) into the crock pot. Along with fresh onion, carrots, celery, thyme, and salt. Then cover it all with cold water, set the crockpot on low, and all you have to do in the morning is to strain it and put it into jars or freezer bags. Plus, your house smells like homey chicken noodle soup all day long…which never hurts. This can also be done with a rotisserie chicken if you have one handy. 😉
Love, Grey & Brianna
Crock Pot Chicken Stock
Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken.
1 onion, peeled and loosely chopped
1 rib of celery, roughly chopped
1 carrot, roughly chopped
1 bay leaf
1 sprig fresh thyme
Salt, to taste
After removing all edible meat from the chicken put the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the perfect roast chicken recipe put every single thing that’s leftover (except the good meat) in the crock pot.
Add the onion, celery, carrot and herbs on top of the bones and fill the crock pot almost to the top with water leaving about ½” at the top.
Turn the crock pot onto “low” after dinner and cook all night long (8-9 hours.)
After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
Either refrigerate or freeze the stock for future use.