Slow Cooker Chicken Stock
A simple and affordable way to make your own chicken stock! I love my slow cooker just for this! it allows me to “set and forget” and in the end you get a great stock that you can freeze in a ice cube try and use for later.
A whole pot of this usually lasts me 3 months or longer depending on my use.
- Left over chicken frame
- between 3 and 5 cups of water
- fresh garlic cloves
- Place the remainder of the chicken into your crock pot. Depending on the shape or size, you may need to break down the frame a bit to ensure it all fits in. If adding veggies, do this now while you can see the space available. Then add your water. You’ll want enough that covers the entire chicken-without over flowing the top of your crock pot. Set to low heat and let go over night or about 10 hours.
- When the stock is done it will have bold color, flavor and be a bit thicker. Remove and discard the larger pieces of chicken and bone. When all of the larger pieces are gone use a fine strainer to remove the smaller pieces. I usually do this final step twice just to make sure. Let cool for a little bit before storing in the refrigerator for a few days or freezing.