Description
This Crockpot Chicken Stock recipe uses leftover bones and skin from a rotisserie chicken combined with fresh vegetables and herbs to create a rich, flavorful homemade chicken stock. Simmered low and slow for 8 hours in a slow cooker, this nourishing stock is perfect as a base for soups, sauces, and other dishes, offering a delicious way to utilize every part of your chicken.
Ingredients
Chicken Base
- Bones and skin from 1 whole rotisserie or roasted chicken
Vegetables
- 1 large onion, peeled and quartered
- 2 carrots, cut into chunks (no need to peel)
- 3 celery ribs, cut into chunks
- 4 cloves of garlic (no need to peel)
Herbs and Spices
- 5 fresh sprigs of thyme
- 1/2 bunch fresh parsley leaves and stems, roughly chopped
- 2 bay leaves
- 1 Tbsp. whole peppercorns
Liquids
- 2 quarts water
Instructions
- Combine Ingredients: Place the chicken bones and skin, quartered onion, cut carrots, celery ribs, garlic cloves, thyme sprigs, parsley, bay leaves, and whole peppercorns into the slow cooker. Pour in 2 quarts of water, ensuring the ingredients are mostly submerged, though full submersion is not necessary.
- Cook the Stock: Cover the slow cooker and cook on the low setting for 8 hours, allowing the flavors to fully develop and the chicken bones to release their richness into the broth.
- Strain the Stock: Once cooking is complete, remove and discard the bones and vegetables using tongs or a fine mesh skimmer. Pour the broth through a fine mesh strainer into a large bowl. For an even clearer stock, rinse the strainer and line it with cheesecloth or directly line the bowl with cheesecloth, then strain the stock again.
- Store the Stock: Divide the clarified stock into mason jars or airtight storage containers. Allow it to cool completely before covering. Refrigerate for up to one week or freeze for up to three months. The recipe yields about 6 to 6.5 cups of homemade chicken stock.
Notes
- Using bones and skin from a rotisserie chicken gives the stock a deep, roasted flavor but you can also use bones from any roasted or raw chicken.
- Do not peel the carrots or garlic to preserve additional nutrients and flavor.
- For a clearer stock, double straining with cheesecloth is recommended.
- Store stock properly in airtight containers to maintain freshness and prevent freezer burn.
- Leftover stock can be used in soups, risottos, sauces, and gravies to enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Broth and Stock
- Method: Slow Cooking
- Cuisine: American
