- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 3 Times
Can be made ahead of time.
There’s nothing quite like the flavor of homemade chicken stock. It’s very easy to make — you can cook it overnight, strain it in the morning and refrigerate it during the day. By the time you return home, the fat will have congealed on top of the stock and you can skim it off. This recipe makes enough for two average soup recipes. Use what you need and freeze the remainder for another recipe. If your slow cooker is not large enough to make the full quantity, you can cut the recipe in half.
1. In slow cooker stoneware, combine chicken, carrots, celery, onions, parsley, bay leaves, peppercorns, thyme, salt to taste (if using) and water. Cover and cook on High for 8 hours. Strain into a large bowl, discarding solids. Refrigerate liquid until fat forms on surface, about 6 hours. Skim off fat. Cover and refrigerate for up to 5 days or freeze in an airtight container.
Slow Cooker Turkey Stock
Substitute 1 turkey carcass, broken into pieces, for the chicken parts.
Stovetop Turkey Stock
Break a turkey carcass into manageable pieces and place in a stockpot. Add 2 quartered carrots, 2 quartered celery stalks, 2 quartered onions and 8 whole black peppercorns. Add water to cover and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 3 hours, then strain and discard solids.
Works best in a large (minimum 6-quart) slow cooker.
The more economical parts of the chicken, such as necks, backs and wings, make the best stock.
If you want to use this stock soon after it has finished cooking, strain it into a bowl (preferably stainless steel) and set in a sink filled with ice water, replenishing the ice as necessary, until the stock has cooled to room temperature. Stir well and refrigerate until fat forms on the surface.
Nutritional information is based on 12 servings and does not include the optional salt.