Slow Cooker Chicken Stock

Name: Slow Cooker Chicken Stock
Prep time: 5 min
Cook time: 9 h 55 min
Total time: 10 h
Yield: 6
Cuisine: World
Ingredients: Chicken carcass 1; Celery 2 stalks; Carrots 5; Onion 1; Garlic 4 cloves; Parsley 1 handful; Fresh thyme 4 sprigs; Bay leaf 1; Black peppercorns ½ tbsp; Water 6 cups

easy and flavorful

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10h
Serves 6
Medium
(1)

Ingredients

	1 Chicken carcass from a cooked 4-lb chicken
	2 stalks Celery cut in half
	5 Carrots small, or 1 large, scrubbed clean and ends trimmed, cut in half
	1 Onion medium, peeled, halved
	4 cloves Garlic peeled, smashed
	1 handful Parsley stems only
	4 sprigs Fresh thyme
	1 Bay leaf
	½ tbsp Black peppercorns
	6 cups Water tap

Nutritional information

Calories

Fat

Carbohydrate

14g

Protein

16mg

Cholesterol

522mg

Sodium

Ingredients

1 Chicken carcass
from a cooked 4-lb chicken
2 stalks Celery
cut in half
5 Carrots
small, or 1 large, scrubbed clean and ends trimmed, cut in half
1 Onion
medium, peeled, halved
4 cloves Garlic
peeled, smashed
1 handful Parsley
stems only
4 sprigs Fresh thyme
1 Bay leaf
½ tbsp Black peppercorns
6 cups Water
tap

Slow Cooker Chicken Stock

This Slow Cooker Chicken Stock is one of those recipes that comes together without too much hassle but is still healthy and nutritious. Just throw everything – chicken carcass, some vegetables, herbs, and aromatics – into your slow cooker, relax and allow all the flavors to develop. It’s almost too easy!

Start by removing any leftover meat from the chicken carcass and bones. Discard the skin. Toss the carcass and bones in the slow cooker. Add the celery, carrots, onion, garlic, parsley stems, bay leaf, fresh thyme, and black peppercorns. Keep the skins of the onion and garlic if you want your stock darker. Add enough water to cover the ingredients. Cover and cook on low for 10 hours or up to 24 hours. Once ready, strain the stock. Allow the stock to cool to room temperature, then divide it between several mason jars and refrigerate overnight. The next day, skim off the solidified fat layer from the stock and discard it or save it for recipes calling for schmaltz. The stock keeps well in the fridge for up to 5 days or in the freezer for up to 3 months.

To make the Slow Cooker Chicken Stock, you will need the following ingredients:

Steps to make Slow Cooker Chicken Stock

1	Combine ingredients	1
To the bowl of a slow cooker, add 1 chicken carcass, 2 halved stalks celery, 5 small carrots, 1 halved onion, 4 smashed garlic cloves, a handful parsley stems, 4 sprigs fresh thyme, 1 bay leaf, ½ tablespoon black peppercorns, and 6 cups water.
2	Cover and cook	10h
Cover the slow cooker with a lid and cook on low for 10 hours or up to 24 hours.
3	Strain	2
Once done cooking, strain the stock through a fine mesh sieve lined with several layers of cheesecloth.
4	Chill	8h
Divide the stock between mason jars and refrigerate overnight. Then skim off the solidified fat layer from the stock’s surface and discard or save it for another recipe.
5	Use or save for later
The stock will keep in the fridge for up to 5 days or in the freezer for up to 3 months.

This easy Slow Cooker Chicken Stock recipe requires little effort and produces a rich and flavorful stock. Give this recipe a try soon, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.