American
Slow Cooker Chicken Stock
Nourishing and versatile, this easy slow cooker chicken stock uses a chicken carcass or chicken bones and a few simple vegetables to create the most flavorful homemade stock to use in soups, for sipping, and more.
- Prep time
- 5 min
- Cook time
- 8 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chicken carcass
- 4 celery stalks (washed)
- 1 medium yellow onion (washed, skin on, and halved)
- 4 garlic cloves (washed, skin on)
- 2 large whole carrots (scrubbed, skin on)
- 1-2 bay leaves
- 1 teaspoon kosher salt (plus more to taste)
- 1 tablespoon apple cider vinegar
- 10 cups water
Instructions
- 1
Place all the ingredients in a 6-quart slow cooker.
- 2
Fill with water within 1-inch of the top. Cover, and cook on low for at least 8 hours and up to 24 hours.
- 3
When done, taste and add additional salt if desired.
- 4
Allow to cool to room temperature, then strain, discarding any remaining solids.
- 5
Store refrigerated for up to 5 days for freeze for up to 3 months. Once refrigerated any fat will rise to the top and solidify, making it easy to remove and discard if desired.