Homemade Chicken Stock

chicken stock

The best thing about this recipe is it is a freebee 🙂  I always make a batch of chicken stock after cooking a whole chicken in my slow cooker.  

3 to 4 lb organic chicken (cooked and then meat removed)
1 large organic onion, roughly chopped
2 to 3 organic stalks of celery, leave the leaves on, roughly chopped
3 to 4 organic carrots, peeled and roughly chopped
12 cups of water

After you have cooked your favorite chicken recipe, I will post mine later, take all the meat off of the chicken and throw all the bones and skin leftovers back into the slow cooker.  Put all the other ingredients in the slow cooker and put on low.  I cooked mine overnight after we ate dinner.  Cook for 8 to 10 hours.  In the morning you strain the stock into a large pot or bowl.  And that is it!  I poured mine into large mouth mason jars.  They hold 3 cups each.

This enhances any soup or dish that calls for stock.  It is so much richer than any store bought brand!

*you can freeze these easily in the mason jars.  Just make sure you do not fill them to the top with liquid, leave some room for expanding or else you will have a mess in your freezer.
*you can add salt if you prefer, but I think it is salty enough from the juices of the spiced chicken.


One thought on “Homemade Chicken Stock

  1. Nicely done!! Very easy and cost effective. Shame on those companies for misleading the public. There are some really goofy laws on the books but companies can still lie right to our faces. Ridiculous!!

    Penny at Green Moms and Kids

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