If there is something I love, it’s making something awesome out of nothing much. It’s so fun! So chicken stock was a no-brainer. Since we started raising our own chickens to eat, we’ve been eating a whole lotta roast chicken. But you’re left with the whole body and I’m starting to get all sorts of caught up in making sure it all goes to good use. A lot of work goes into raising those little chicks and I don’t want it to go to waste! I’ve been freezing the carcasses and I made stock using 2 birds at once as my slow cooker is plenty big enough.
I was a bit skeptical about making my own chicken stock – it seemed like a lot of work when it’s so convenient just buying the little powder cubes and using them when I need them. But making chicken stock is actually easier than getting into one of those fiddly foil wrapped cubes. I’m serious.
This is everything you need. Carrots, celery, onion, parsley, thyme and a couple of bay leaves…
And your chicken carcasses, either right after eating the roast or out of the freezer. (Mine were still frozen)
Throw everything into the slow cooker
Cover it in water, leaving only 1/2 inch at the top
And cook on low for about 24 hours. 24 hours later your kitchen will smell amazing and your stock will look like this.
Using a slotted spoon remove the large vegetable pieces and the bones.
Once you have taken out all the large pieces set up a sieve on a large bowl or saucepan and strain the liquid.
I did this once, and then emptied the sieve and poured the whole lot through again, just to be sure.
Then you are left with this beautiful rich chicken stock.
Let it cool down and then pour into smaller containers. I measured it out into 1 cup amounts and froze. I also froze some in ice-cube trays for those times when you only need a little stock for sauces or stews.
Keep in mind that as you are not adding salt to the stock you will need to add it to whatever you are cooking. You could add it to the stock, but I prefer to wait and see how much it will need, depending on the recipe.
Slow Cooker Chicken Stock
This recipe is for 2 carcasses – if only using 1, cut all ingredients in half. Although I don’t think there are any hard and fast rules for chicken stock so use as many vegetables as you like!
2 chicken carcasses
2 stalks celery
Bunch of fresh parsley
Bunch of fresh thyme
2 or 3 bay leaves
Put chicken carcasses, vegetables and herbs into the slow cooker and cover in water, leaving only 1/2 inch at the top. Cook on low for 24 hours.
Using a slotted spoon remove all bones and large pieces of vegetables.
Strain the stock through a sieve. Strain again if there are still bits in the stock.
Refrigerate, or portion and freeze the stock.