Easy Slow-Cooker Overnight Chicken Stock
Don't waste your leftover chicken scraps! Instead, pop them in your slow-cooker along with a few veggies to create a delicious chicken stock.
Ingredients
- 475 Grams Chicken Carcass - Bones, Skin, Cartilage, Fat (1 Leftover Carcass)
- 150 Grams Onion, Peeled and Loosely Chopped (1 Medium Onion)
- 120 Grams Carrot, Peeled and Loosely Chopped (1 Large Carrot)
- 50 Grams Celery (1 Rib)
- 8 Grams Garlic, Minced (1 Tablespoon)
- 1 Grams Rosemary (1 Teaspoon Dried or 1 Sprig Fresh)
- 1 Grams Thyme (1 Teaspoon Dried or 1 Sprig Fresh)
- 1 Grams Parsley (1 Teaspoon Dried or 1 Tablespoon Fresh)
- 1 Grams Pepper (1/2 Teaspoon)
- 6 Grams Salt (1 1/2 Teaspoons)
- 1888 Grams Water (8 Cups)
Instructions
- Place the chicken carcass into the slow cooker pot.
- Cover with vegetables and seasonings.
- Pour water over the mix.
- Set slow cooker to low for 10 to 12 hours.
- Strain through a fine mesh sieve.
- Allow stock to cool and scrape away any fat that rises to the top.
- Use, refrigerate, or freeze as needed.
Notes
Chicken stock doesn't need to be an exact science - I only put the estimated grams in my recipe for this reason. How much chicken you have still left on the carcass varies a great deal on how you carve your chicken. Just enjoy your chicken and whatever is leftover will go into the pot.
I season according to personal taste, so feel free to adjust seasonings to your preferences. Depending on how your chicken was cooked, you may need more or less salt for flavor. Similarly, you can use whatever dried or fresh seasonings you have on hand to your heart's content.
The more your chicken stock cooks, the richer and more concentrated the flavor. If you prefer a paler, milder stock, cook for less time.
Homemade chicken stock will have a gel-like texture when refrigerated thanks to the gelatin that's released from the bones during cooking. This is normal. It will revert to a nice liquid consistency when heated.
Fat will rise to the top and congeal in a layer on top of your broth. You can scrape this off with a spoon. I like to pass my broth through a fat separator before storing in the fridge for better results.
Chicken stock stays fresh for 5 days in the fridge or for 3 months in the freezer.