Slow Cooker Chicken Stock
Nourishing and versatile, this easy slow cooker chicken stock uses a chicken carcass or chicken bones and a few simple vegetables to create the most flavorful homemade stock to use in soups, for sipping, and more.
Equipment
- Metal Funnel (optional)
- Quart Sized Wide Mouth Mason Jars (optional)
- Wide Mouth Mason Jar Lids (optional)
Ingredients
- 1 chicken carcass from slow cooker whole chicken or other leftover chicken bones
- 4 celery stalks washed
- 1 medium yellow onion washed, skin on, and halved
- 4 garlic cloves washed, skin on
- 2 large whole carrots scrubbed, skin on
- 1-2 bay leaves
- 1 teaspoon kosher salt plus more to taste
- 1 tablespoon apple cider vinegar
- 10 cups water
Instructions
- Place all the ingredients in a 6-quart slow cooker.
- Fill with water within 1-inch of the top. Cover, and cook on low for at least 8 hours and up to 24 hours.
- When done, taste and add additional salt if desired.
- Allow to cool to room temperature, then strain, discarding any remaining solids.
- Store refrigerated for up to 5 days for freeze for up to 3 months. Once refrigerated any fat will rise to the top and solidify, making it easy to remove and discard if desired.
Notes
See blog post, above, for tips, storage, usage, and more.
The total yield for this recipe will depend on the volume of ingredients, how much water you add, and the heat of your specific slow cooker. When tested in a 6-quart slow cooker I ended up with about 10 cups of stock, and the nutrition information is based on 1 cup of stock.
Nutrition
Serving: 1 (of 10) | Calories: 13kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.004g | Sodium: 256mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2414IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.1mg
