There’s nothing quite like the deep, savory flavor of homemade chicken stock to elevate your cooking from good to absolutely unforgettable. Forget the bland, salty cartons from the store. With just a handful of simple ingredients and the magic of your slow cooker, you can create a liquid gold that will become the backbone of your most delicious soups, stews, and sauces. This set-it-and-forget-it recipe is practically effortless and fills your home with the most comforting aroma.
Ingredients
• 2-3 lbs / 900g-1.3kg bone-in chicken pieces, such as wings and backs
• 1 medium onion, quartered
• 2 celery stalks, cut into 2-inch pieces
• 5 whole black peppercorns
• ½ tsp / 2.5g kosher salt
• 2 sprigs fresh Italian (flat-leaf) parsley
• 2 sprigs fresh thyme
• 6 cups / 1.4 L water
Instructions
1. Place all in a large slow cooker. Cover and cook on the Low setting for 8 to 10 hours.
2. Once cooked, allow the stock to cool slightly for safer handling. Place a fine-mesh strainer over a large, heatproof bowl.
3. Carefully ladle the stock through the strainer to separate the liquid from the solids. Discard the chicken, bones, and vegetables.
Nutritional Information
• Per 1 cup serving: 423 Calories ★ 37g Fat ★ 1g Net Carbs ★ 19g Protein
Pro Tips
• For a deeper, roasted flavor, brown the chicken pieces and vegetables in a skillet or roast them at 400°F / 200°C for 30 minutes before adding to the slow cooker.
• For a clearer, less fatty stock, refrigerate it overnight. The fat will solidify on top, making it easy to skim off and discard before using or freezing.
• Freeze your stock in convenient portions. Pour cooled stock into 1-cup or 2-cup freezer-safe containers or even ice cube trays. Don’t forget to label and date!
• This stock is a versatile base, so it’s intentionally low in salt. Remember to taste and season the final dish you’re making, not the stock itself.
FAQ
Q: How can I make my chicken stock have a deeper flavor
A: For a richer, roasted flavor, you can brown the chicken pieces and vegetables in a skillet or roast them at 400°F / 200°C for about 30 minutes before adding them to the slow cooker.
Q: How do I get a less fatty chicken stock
A: To easily remove the fat, refrigerate the stock overnight. The fat will rise to the top and solidify, allowing you to simply skim it off and discard it before using.
Q: What is the best way to store homemade chicken stock
A: The best way to store this stock is by freezing it. Pour the cooled stock into freezer-safe containers, like 1-cup portions or even ice cube trays, for easy use later. Always label and date them.
Q: Why is this chicken stock so low in salt
A: This stock is intentionally made with very little salt so it can be a versatile base for many different dishes. This allows you to control the final seasoning of your soup, stew, or sauce without making it overly salty.
