Homemade Chicken Stock Recipe

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!

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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!

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Homemade Chicken Stock

Prep Time

5 mins

Cook Time

12 hr

 

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!

Author: WonkyWonderful

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

Instructions

1. Place all ingredients into large slow cooker.
2. Cook on low for 10-12 hours.
3. Turn off heat, remove lid and allow to cool 30 minutes.
4. Strain broth and transfer to airtight container.
5. Refrigerate until use.

Recipe Notes

*Refrigerate overnight then scrape fat from top for a low fat broth*
Use or freeze within 1 week.
Makes approximately 2 quarts broth.

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