Not that there is anything wrong with using store bought but I have found that the brands without all the additives, preservatives and flavor enhancers are just so damn expensive, it’s way more cost effective for me to make a batch of my basic chicken stock whenever I have enough chicken carcasses to do so.
We roast a whole chicken at least once a week in our house (pretty much year-round) so I save the carcasses in a freezer bag and use two at a time to make this stock along with any extra chicken backs or necks that I don’t use from a whole chicken that is cut into pieces for dishes like my Oven Fried Chicken or Maple Dijon Chicken.
This is as basic as it gets. Three simple ingredients and made in the slow-cooker. The end result is about 14 cups of glorious Basic Chicken Stock ready to be turned into endless soups, stews and chili‘s!
NOTES:
- I use a 6.5 Quart Slow Cooker for this stock.
- Use the best quality chicken possible to start with and you will wind up with a better tasting (and quality) stock!
- While we love my Flu Fighter Chicken Stock, it has an Asian flavor profile and isn’t as universal as this basic chicken stock.
- Why the Apple Cider Vinegar? The point of this is not to add flavor (you won’t taste it), but for the apple cider vinegar to extract minerals and calcium from the bones to make your stock even more of a nutritional powerhouse. Read here for more on that!
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Learn how to make Chicken Stock in the Slow Cooker using leftover roasted chicken carcasses and bones! You only need bones, water, salt apple cider vinegar!
- 2 chicken carcasses from roasted chicken
- 1 tablespoon apple cider vinegar
- 20 cups filtered water
- 2 tablespoon kosher salt
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Place the chicken parts in the slow cooker along with the apple cider vinegar and water. Let sit for 30 to 45 minutes.
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Add kosher salt, cover, turn on slow cooker to high and set for 4 hours. If you are home when this comes to a boil, skim the surface for the next ten minutes. If not, don't stress out about it and do it later.
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When time is up, remove lid and skim surface if needed. Place lid back on and set to low for 18 to 20 hours. Allow to cook undisturbed.
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Once stock is done and slightly cooled, strain into a large soup pot through a fine mesh strainer. It is easier if you use a tongs to remove any large bones and parts (less splashing / mess).
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From here I transfer the stock to freezer safe mason jars, let cool completely before putting the lids on and place in my fridge or freezer. It's that easy!
Recipe Makes Approximately 14 Cups of Strained Chicken Stock
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Can’t wait to try this, sounds so good, and I use stock for almost everything. Thanks so much for the recipe!
Me too Ann and there is nothing better than having your freezer stocked with your own stock!
Have you calculated WW points plus points for this stock?
Hi Kara,
Almost all stock is 1 Point Plus per cup in the tracker (including homemade).
How is this supposed to reduce if the lid is on the entire time? Where does all the extra water go?
Hi Brian,
You don’t want it to reduce too much and there is some evaporation just from how long it cooks for. Have a great day 🙂
This recipe is more natural and healthy, rather than using the instant seasoning from the supermarket, again thanks for sharing!
Make stock all the time. I also add pork bones if I happen to have some on hand.
Great idea Norma – I always make separate stocks but mixing them is probably delish!
Alyssa,
I recently did a vegetable stock overnight in the crock pot–I was planning on chilling it after letting it go all day, but got lazy and had it continue overnight. Very flavorful stock (and that was just with veggies) and so easy!
Thanks!
I love homemade chicken stock – it is so much better than any store bought stock I have ever tried. I freeze chicken parts, roasted chicken parts, leek greens, carrot ends, and celery leaves whenever I have them to make stock later. Love adding thyme or bay leaves if I have them too. Great idea using the crockpot for no-fuss cooking!
I make chicken stock all the time, too, although I’ll certainly use a substitute when I don’t have my own in the freezer (I like the stock bases – decent flavor, although a bit salty). Anyway, good stuff. I should try making it in the slow cooker.
I’m heading to the shed to get my slow cooker as soon as I finish writing – I’ve had a bag of chicken parts in the freezer just waiting for stock and I never thought of using a crock pot. Brilliant! The long, slow cook must release amazing flavor. Can’t wait. 🙂
It does Hannah and I especially love that I don’t have to stay home and watch the stove. Makes it easy to make this 1x a week!
I’m stealing my mom’s slow cooker this weekend and I think veggie broth might have to happen!