Easy Slow Cooker Chicken Stock
Try this Easy Slow Cooker Chicken Stock recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 bay leaves
- 2 quarts water
- large bowl
- bones and skin from 1 whole rotisserie or roasted
- 1 large onion peeled + quartered
- 2 carrots, cut into chunks (no need to peel)
- 3 celery ribs cut into chunks
- 5 fresh sprigs of thyme
- 1/2 bunch fresh parsley leaves + stems roughly chopped
- 4 cloves of garlic (no need to peel)
- 1 tbsp. whole peppercorns
- slow cooker (i just purchased this exact one! it's
- fine mesh skimmer or tongs
- fine mesh strainer
- cheesecloth optional
- storage jars or containers
- Carbohydrate 0.89964 g
- Cholesterol 0 mg
- Fat 0.10032 g
- Fiber 0.315599990844727 g
- Protein 0.09132 g
- Saturated Fat 0.02736 g
- Serving Size 1 1 recipe (949g)
- Sodium 28.716 mg
- Sugar 0.584040009155273 g
- Trans Fat 0.0258 g
- Calories 4 calories
Combine all ingredients in the slow cooker. Cover with water. It's okay if not everything is fully submerged. Cook on low for 8 hours.After the stock is done cooking, remove all the bones and vegetables with tongs or a fine mesh skimmer. Pour the stock through a fine mesh strainer and into a large bowl. For a cleaner, clearer stock, clean out your strainer, and line with a cheesecloth, and strain the stock again or line your bowl directly with cheesecloth.Divide the stock between several mason jars or storage containers. Cool completely, then cover and refrigerate for up to a week, or freeze for up to 3 months. Makes about 6 - 6½ cups stock.
