Slow Cooker Chicken Stock Recipe

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Slow Cooker Chicken Stock Recipe

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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

MAKES:

5 servings

TOTAL TIME:

Prep: 15 min. Cook: 6 hours

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VERIFIED BY Taste of Home Test Kitchen

MAKES:

5 servings

TOTAL TIME:

Prep: 15 min. Cook: 6 hours

Ingredients

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

Directions

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

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

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