
For standout gravies and sauces, make your own chicken stock. Turn everything over to the slow cooker for a long simmer. That frees up the busy stovetop. —Beth Jacobson, Taste of Home Magazine, Milwaukee, WI
Recommended:
70 Stress-Free Slow Cooker Recipes for Labor Day
VERIFIED BY Taste of Home Test Kitchen
Popular Videos
- 1 leftover rotisserie chicken carcass
- 1 medium onion, quartered
- 1 celery rib, coarsely chopped
- 1 medium carrot, coarsely chopped
- 2 fresh parsley sprigs
- 2 fresh thyme sprigs
- 1 bay leaf
- 2 garlic cloves, halved
- 1 teaspoon whole peppercorns
- 6 cups water
- Place the first nine ingredients in a 5-qt. slow cooker; add water. Cook, covered, on low 6-8 hours to allow flavors to blend.
- Strain stock through a cheesecloth-lined colander; discard vegetables, bones, herbs and peppercorns. If using immediately, skim fat. Or, cool stock, then refrigerate 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.) Yield: 5 cups.
Originally published as Slow Cooker Chicken Stock in TasteofHome.com
2017
Reviews forSlow Cooker Chicken Stock
My Review
Click stars to rate

Any changes to your rating or review will appear where you originally posted your review