Made with flavorful aromatics and chicken bones, homemade stock is an intensely-flavored liquid that’s practically effortless to prepare in the slow cooker.
- Bones from 1 cooked 4-pound chicken
- 1 large yellow onion, roughly chopped
- 4 stalks celery, roughly chopped
- 2 large carrots, roughly chopped
- 4 large cloves garlic, peeled and smashed but still intact
- 2 teaspoons whole black peppercorns
- 2 dried bay leaves
- 1/2 cup lightly packed fresh herb sprigs (such as parsley, rosemary, and thyme)
- 12–14 cups water
- Place the chicken bones (or carcass if it’s still whole, which will fit inside a 6-quart slow cooker) in the slow cooker insert. Scatter the onion, celery, carrots, garlic, peppercorns, bay leaves, and herbs around the bones. Add water until it covers the bones.
- Set the slow cooker to low. Cook for at least 8 hours, or up to 24.
- Allow the stock to cool to room temperature. Place a fine-mesh sieve over a large bowl and strain the liquid, pressing on any solid bits to extract as much flavor as possible.
- Divide the stock into containers or jars. Refrigerate for up to 1 week, or freeze for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Stock
- Method: Slow Cooking
- Cuisine: Soups and Stews
Keywords: chicken, stock