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!
- 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
Place the chicken parts in the slow cooker along with the apple cider vinegar and water. Let sit for 30 to 45 minutes.
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.
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.
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).
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