Unlock the secret to richer soups, heartier stews, and more flavorful sauces with this foolproof Slow Cooker Chicken Stock. This recipe transforms simple ingredients into a golden, liquid treasure, simmering away for hours to extract every bit of goodness. Say goodbye to store-bought cartons and hello to the soul-warming aroma of pure, homemade comfort.
Ingredients
• 1 whole chicken, about 3-4 lbs / 1.4-1.8 kg, skin on
• 2 medium carrots, roughly chopped
• 1 celery stalk, roughly chopped
• 1 large onion, chopped
• 3 whole garlic cloves, smashed
• 2 tbsp / 30 ml olive oil
• 1 tsp garlic powder
• 2 tbsp fresh parsley
• 2 tsp dried thyme
• 2 tsp salt
• 10-12 cups / 2.4-2.8 L water, or enough to cover
Instructions
1. Directions
2. Preheat your oven to 450°F / 232°C. Line a large baking sheet with parchment paper.
3. Rinse the chicken thoroughly, pat it dry, and clean out the cavity. Rub the entire chicken with olive oil and sprinkle generously with garlic powder.
4. Place the chicken on the prepared baking sheet and transfer to the preheated oven. Immediately reduce the oven temperature to 400°F / 205°C.
5. Roast for 20-25 minutes, turning the chicken once halfway through, until the skin is lightly browned.
6. Carefully transfer the roasted chicken to the pot of your slow cooker. Add the chopped carrots, celery, onion, whole garlic cloves, parsley, thyme, and salt.
7. Pour in enough cold water to cover all the completely.
8. Cover the slow cooker and cook on the LOW setting for 8 hours.
9. Once finished, turn off the slow cooker. Carefully strain the stock through a fine-mesh sieve into a large bowl or pot, discarding the solids.
10. Allow the stock to cool to room temperature before transferring it to airtight containers for refrigeration or freezing.
Nutritional Information
• Per Serving (1 cup)
• Calories: 14
• Total Fats: 0.6g
• Net Carbs: 1.4g
• Protein: 0.8g
• Fiber: 0.2g
• Note: is an estimate and may vary.
Pro Tips
• For a clearer stock, skim any foam that rises to the surface during the first hour of cooking.
• Once chilled, skim the solidified fat from the top. Save this rendered chicken fat (schmaltz) for roasting potatoes or sautéing vegetables.
• Boost the flavor by adding other kitchen scraps you’ve saved, such as onion peels (for color), leek tops, or mushroom stems.
• Freeze cooled stock in ice cube trays for perfectly portioned amounts to use in sauces or pan-frying.
FAQ
Q: Why do I need to roast the chicken first
A: Roasting the chicken until the skin is lightly browned is a key step that develops a much deeper, richer flavor and a beautiful golden color in your finished stock.
Q: How do I get a clear, non-greasy stock
A: For a clearer stock, skim any foam that rises to the surface during the first hour. To remove the fat, chill the stock completely in the refrigerator and then easily skim the solidified fat from the top.
Q: What is the best way to store homemade chicken stock
A: After cooling, transfer the stock to airtight containers for refrigeration or freezing. For convenient, smaller portions, you can freeze the stock in ice cube trays.
Q: Can I add other vegetables to this recipe
A: Absolutely. The recipe encourages boosting flavor by adding other kitchen scraps you have saved, such as onion peels for color, leek tops, or mushroom stems.
