This Homemade Chicken Stock Recipe is so flavorful and easy to make. Just toss the ingredients into your slow cooker and forget about it. 12 hours later you have the most amazing chicken broth just waiting to be used! Whole30, Paleo
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This is a great way to use up the last of that roasted chicken. STOP! Don’t throw it away. Throw it into your crockpot for this Homemade Chicken Stock Recipe.
{Here is the SLOW COOKER
that I use.}
A few basic ingredients, your leftover chicken and a slow cooker. That’s how the MAGIC happens, people. And have you ever tried homemade chicken broth? If not, you need to. It is beyond amazing. You’ll never be able to look at a can or carton of store bought stock the same way.
I love homemade stock because it can be made with very little salt. Most store bought varieties are loaded with sodium.
The ingredients are fairly predictable; carrots, celery, onion, garlic. But I add fresh parsley and lemon to brighten up my chicken stock. And, feel free to add your own ‘secret ingredients’. Thyme is a great addition and rosemary , too. If you think of any other interesting additions leave me a comment. I’m always looking to try something new.
Once you make your own chicken broth the possibilities are endless. Of course, chicken soup is obvious. (Maybe my Lemon Pepper Chicken Soup) And really, any chicken dish is going to shine once you use your homemade stock.
Or, if you’re like me, just drink it!
Homemade Chicken Stock
This Homemade Chicken Stock Recipe is so flavorful and easy to make. Just toss the ingredients into your slow cooker and forget about it. 12 hours later you have the most amazing chicken broth just waiting to be used!
Ingredients
- 1 Chicken Carcass, leftover roasted chicken, bones and all
- 6 Celery Stalks & Leaves - halved
- 5 Carrots - halved
- 1 Yellow Onion - quartered
- Handful Fresh Parsley
- 1/2 Lemon
- Generous Pinch Salt & Pepper
- 2 Quarts Filtered Water, 8 cups
- 5-6 Garlic Cloves, (sliced in half)
Instructions
- Place all ingredients into large slow cooker.
- Cook on low for 10-12 hours.
- Turn off heat, remove lid and allow to cool 30 minutes.
- Strain broth and transfer to airtight container.
- Refrigerate until use.
Notes
*Refrigerate overnight then scrape fat from top for a low fat broth*
Use or freeze within 1 week.
Makes approximately 2 quarts broth.
More Chicken Goodness. . .
Roasted Lemon Rosemary Chicken
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I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Hi Sonia. You should see a print button on the top right corner of the recipe. 🙂
In the beginning I mentions garlic but there isn’t any in the recipe?
You are right! Thanks for catching that and letting me know. I’ll go update the recipe with 5-6 garlic cloves 🙂
I like to add whole mushrooms! It adds to the heartiness, and I just love mushrooms.
Great tip!
I added a shallot and it was divine!
Awesome!
It looks so delicious….I will give a try tomorrow. Thanks
Homemade recipes are always best. I always look up for these yummy recipes like yours. Thanks for sharing.
Thank You 🙂