chicken-stock

Back in August, I shared with you my crockpot recipe for Roasted Chicken. This meal is always such a hit in my house because it is easy and delicious.  At the end of the recipe, I briefly touched upon how to make homemade chicken stock from the leftover chicken bones from this meal.

If you have ever made chicken stock, you know how time consuming that it can be. I have simplified the process by using the crockpot. The result is a savory chicken stock that can be used in soups, stews, pot pies, in place of water in chicken dishes, and even sidedishes.

Ingredients

1 chicken bones of a whole cooked chicken
2 cups water
2 carrots, chopped
3 celery stalks, chopped
1 large white onion, quartered
1 tablespoon minced garlic
1/4 tablespoon fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Directions

  1. After chicken is fully cooked, place the chicken bones in the crock pot.
  2. Add vegetables, water, and herbs.
  3. Cook on low over night in the crockpot (10-14 hours).
  4. Carefully strain the stock through a fine mesh strainer to remove the vegetable solids.
  5. Store stock in a glass jar and refrigerate (good for a week) or freeze (good for a year).

Yields: 2 quarts