Chicken Stock in the Crockpot

I made this for the first time last week. I used it in some risotto, and it was awesome! I mean, this could not be easier! There are several things that I love about this recipe. One is that you are using every part of the bird in your cooking and not just throwing the bones away. The second is that you know what's going into this stock and you can adjust it to your liking. Along that same vein, you can season the stock as much or as little as you prefer, which is always a plus. I will say that this stock is stronger than store bought stock/broth, so you may want to take the suggestion to dilute it a little before you use it in your recipes. Use your creative license with this and just clean out your fridge. Use whatever you have even if you don't have all of the ingredients listed below.

Recipe inspired by 100 Days of Real Food's Chicken Stock in the Crock found HERE.

Leftover skin and bones from roasted chicken
3 carrots, chopped into 1 inch pieces
1 onion, quartered
3 celery stalks chopped into 1 inch pieces
2T salt
1T pepper
1 bay leaf
parsley, thyme, rosemary, (use whatever you have in your pantry/fridge)

Place all ingredients in large crockpot. Fill crockpot with water up to about an inch below the rim. Cook on low for 8 hours or overnight. Strain broth and store in airtight containers.

Happy Cooking!

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