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.
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.