Chicken Stock

I never let a good roasted chicken carcass go to waste. Instead, I toss it into the slow cooker with a mix of vegetables, herbs, and seasoning, then cover it all with water. From there, it’s just a matter of letting it simmer away all day (or overnight) until it turns into what we call liquid gold. This rich, homemade chicken stock is a simple way to get the most out of a roasted chicken, and the depth of flavor it adds to soups, sauces, and countless recipes is worth every slow-cooked minute.

Chicken Stock

Slow cooker chicken stock made from a roasted chicken carcass, vegetables, and herbs. Simmered low and slow for hours, this flavorful stock is the perfect base for soups, stews, and sauces.

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Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Course Meal Prep, Slow Cooker, Soup

Equipment

• Slow Cooker
• ladle
• strainer
• mason jars

Ingredients

  

• 1 roasted chicken carcass
• 1 onion, quartered, skin kept on
• 1 head of garlic, chopped in half horizontally
• 2-3 carrots, chopped in half, skin kept on
• 2-3 celery stocks, chopped in half, skin kept on
• 1 tbsp whole peppercorns
• 1 tbsp kosher salt or med-large salt crystals
• 3-5 sprigs thyme, rosemary, parsley optional depending on how fragrant you want it

Instructions

 

• Place everything in a slow cooker. Cover with water. Cook on low for 6-8 hours. Alternatively, simmer on pot on the stove for about 4 hours.
• Allow to cool slightly. Strain and pour into containers.
• Store in fridge for a week or in freezer for up to 3 months.