Homemade chicken stock is useful for so many recipes and it’s very easy to make. It’s also very inexpensive. You’re using the chicken carcass that was going to be thrown away anyway as your base for the stock.
For this recipe I like to roast a chicken in the slow cooker during the day for dinner. Then after dinner it’s easy to set the chicken stock to cook overnight in the slow cooker.
I freeze the chicken stock in pint freezer containers so I have quick servings to add to recipes. Leaving a little head room in the container gives you about 2 cups of stock to cook with. It’s really quick to thaw in this size as well.
- 1 roasted chicken carcass
- 2 carrots, diced
- 4 celery stalks, diced
- 1 small yellow onion, cut into large pieces
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- Add all ingredients into a large slow cooker.
- Pour in enough water to fill pot to the top.
- Set on low and cook for 10 hours.
- Strain all the pieces from the chicken stock.
- At this time I like to put the pot into the fridge for a few hours so I can skim the fat from the top after it hardens.
- If you don’t care about the fat, then let the stock cool before packaging.
- Ladle into appropriate containers. I like to divvy it up into approximately 2 cups per serving.
Photo courtesy TeeBeeWee