Crock Pot Chicken Stock

Crock Pot Chicken Stock on cookeatpaleo.com

Crock pot chicken stock is unbelievably simple. Just put chicken bones, some vegetables and water in the slow cooker and turn it on. You really can’t do it wrong. It’s the easiest way to make chicken stock, and it’s so much better than store-bought.

The great thing about homemade stock is that you control what goes in it. You don’t have to worry about it being too salty, or full of processed food additives. Today I used the carcass that was left from my lemon garlic roast chicken, so the stock has a hint of garlic and lemon. But the only really essential ingredients are the chicken bones and water. You can add whatever vegetables you have. It’s a great way to clean out the produce drawer.

You can store your homemade chicken stock in the refrigerator for a few days. If you’re not going to use it right away, freeze it in smaller portions. I like to freeze it in a variety of sizes so I can pull out and defrost just what I need. Homemade crock pot chicken stock is a great ingredient to keep in your freezer to make soup or sauce any time.

Crock Pot Chicken Stock

Yield: about 2 quarts

Ingredients

  • 1 organic chicken carcass
  • 1 medium onion, quartered
  • 3 carrots, quartered
  • 3 celery stalks, quartered
  • 1 tablespoon apple cider vinegar
  • filtered water to cover

Instructions

  1. Add all ingredients to crock pot.
  2. Set to low and cook for 12 - 18 hours.
  3. Strain stock and refrigerate or freeze.
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Comments

  1. Jody says

    This works so well. I’ve been stock piling bones in the freezer then making stock on a Friday night, which means I get to let it cool on a Saturday before I portion it up. Its been nice with a kaffir lime leaf, bay leaf and rosemary from the garden thrown in. Almost no effort.

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