There’s nothing quite like the deep, savory flavor of homemade chicken stock, and your slow cooker makes it unbelievably easy. Forget bland, boxed broths; this recipe transforms simple ingredients into liquid gold. Perfect as a base for soups, stews, and sauces, or simply for sipping on its own as a nourishing bone broth. Just set it, forget it, and wake up to the most comforting aroma and a stock that will elevate all your future meals.
Ingredients
• 2-3 lbs / 900-1360 g bone-in chicken pieces (backs, wings, and necks are ideal)
• 1 medium onion, quartered
• 2 celery stalks, cut into 2-inch pieces
• 5 whole black peppercorns
• 1/2 tsp kosher salt
• 2 sprigs fresh Italian parsley
• 2 sprigs fresh thyme
• 6 cups / 1.4 L water
Instructions
1. Place all the into the basin of a large slow cooker.
2. Cover and cook on the Low setting for 8 to 10 hours, until the stock is rich and aromatic.
3. Allow the stock to cool slightly. Position a fine-mesh strainer over a large, deep bowl.
4. Carefully ladle the stock through the strainer to remove all solids. Discard the chicken, bones, and vegetables.
5. Use the stock immediately, or transfer it to containers to cool completely before refrigerating or freezing.
Nutritional Information
• Per 1-cup serving: Calories: 423, Fat: 37g, Net Carbs: 1g, Protein: 19g
Pro Tips
• For a deeper, roasted flavor, brown the chicken pieces and vegetables in a 400°F / 200°C oven for 30-45 minutes before adding them to the slow cooker.
• For an extra gelatin-rich stock, add a couple of chicken feet to the pot. They are packed with collagen.
• Freeze leftover stock in ice cube trays. The small portions are perfect for deglazing a pan or adding a quick flavor boost to sauces and grains.
• After chilling the stock in the refrigerator, a layer of fat will solidify on top. You can easily skim this off for a leaner stock, or leave it for extra flavor and richness.
FAQ
Q: Can I use a leftover chicken carcass for this recipe
A: Absolutely. A leftover roasted chicken carcass is perfect for making stock. Simply add it to the slow cooker along with the vegetables, aromatics, and water as instructed.
Q: Why didn’t my chicken stock gel in the fridge
A: A stock that doesn’t gel may not have had a high enough ratio of collagen-rich bones to water. For a richer, more gelatinous result, be sure to use parts like backs, necks, wings, or add a couple of chicken feet as suggested in the pro tips.
Q: How long can I store homemade chicken stock
A: You can store this homemade stock in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it for up to 6 months. Freezing in ice cube trays is great for small, convenient portions.
Q: Do I have to skim the fat from the chicken stock
A: Skimming the fat is a matter of preference. Removing the solidified fat layer after chilling will result in a leaner stock, ideal for clear soups. Leaving the fat in adds extra flavor and richness, which is wonderful for hearty stews and sauces.
