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Slow Cooker Chicken Stock

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
  • Total Time
    Prep: 15 min. Cook: 6 hours
  • Makes
    5 cups

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.)

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