Slow Cooker Savory Chicken Stock
Experience the deep, comforting flavors of homemade chicken stock with this effortless slow cooker recipe. Say goodbye to complicated techniques and hello to a hassle-free method that extracts every bit of deliciousness from roasted chicken carcasses. This recipe uses 2-3 cooked roasting chickens, including any giblets you may have saved, resulting in a concentrated, flavorful stock that can easily be diluted to suit your cooking needs. Perfect for soups, sauces, and countless other dishes, this stock is prepared in two stages: a quick four-hour high-heat extraction followed by a slow and gentle simmer to unlock even more flavor. With a manageable yield of 2 quarts, it's easy to store and use as needed. Plus, the chilling step allows for easy fat removal, ensuring a rich but lighter stock for your culinary creations.
8
Servings
30
Calories
6
Ingredients
Ingredients
Roasting chickens, cooked
2-3 (Bones, skin, and fat only (meat reserved for other uses))
Celery stalks & leaves
1-2 (Chopped)
Onion
1 (Quartered)
Carrot
1 (Chopped into chunks)
Garlic clove
1 (optional) (Crushed or minced)
Cold water
to fill (Added until 1.5 inches below the rim of the slow cooker)
Instructions
1
After enjoying your roasted chickens, carefully remove all the meat from the bones and set it aside for future meals.
2
Break the bones into smaller pieces to fit comfortably into your 6-quart slow cooker.
3
Add the chicken bones, skin, fat, and giblets (if saved) to the slow cooker.
4
Chop the celery, onion, carrot, and garlic (if using) and add them to the pot, mixing well with the other ingredients.
5
Pour in cold water until it reaches 1.5 inches below the rim of the cooker.
6
Cover and cook on high for 4 hours, then reduce the heat to low and cook for an additional 6 to 8 hours, allowing the flavors to develop fully.
7
After cooking, strain the stock through a colander or cheesecloth into a large bowl to remove solids.
8
Allow the stock to cool slightly, then transfer it to the refrigerator to chill. The fat will solidify on the surface for easy removal.
9
Once cooled, portion the stock into freezer-safe containers or ice cube trays for easy storage and use in future recipes.
10
Remember to start with cold water for the best extraction, and feel free to dilute the finished stock with equal parts water if needed.
Nutrition Information
0.5g
Fat
1.25g
Carbs
6.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient for this stock?
The primary ingredients are the bones, skin, and fat from 2 to 3 cooked roasting chickens.
Can I include chicken giblets?
Yes, any saved giblets can be added to the slow cooker for extra flavor extraction.
What vegetables are needed for the savory chicken stock?
You will need 1 to 2 chopped celery stalks and leaves, 1 quartered onion, and 1 carrot chopped into chunks.
Is garlic required for this recipe?
Garlic is optional; you can add one crushed or minced clove if desired.
Why should I start with cold water?
Starting with cold water allows for the best extraction of flavors and collagen from the chicken bones.
How much water do I add to the slow cooker?
Pour in cold water until the level reaches 1.5 inches below the rim of your cooker.
What size slow cooker is recommended?
This recipe is designed for a 6-quart slow cooker.
How long does the stock cook on high heat?
The first stage of cooking requires 4 hours on the high setting.
How long should the stock simmer on low heat?
After the initial high-heat phase, reduce the heat to low and cook for an additional 6 to 8 hours.
What is the total cooking time for this recipe?
The total cooking time ranges from 10 to 12 hours.
Should I include the chicken meat in the stock?
No, you should remove all meat from the bones and reserve it for future meals before starting the stock.
Why do I need to break the chicken bones?
Breaking the bones allows them to fit comfortably in the slow cooker and helps release more flavor.
How do I remove the solids from the finished stock?
Strain the mixture through a colander or cheesecloth into a large bowl to separate the liquid from the bones and vegetables.
What is the best way to remove fat from the stock?
Chill the stock in the refrigerator; the fat will solidify on the surface, making it easy to lift off and discard.
How much stock does this recipe yield?
The recipe produces approximately 2 quarts of concentrated chicken stock.
Can the finished stock be diluted?
Yes, this stock is concentrated and can be diluted with equal parts water depending on your culinary needs.
What is the best way to store the chicken stock?
Portion the cooled stock into freezer-safe containers or ice cube trays for convenient future use.
How many calories are in a serving of this stock?
There are 30 calories per serving.
How much protein does the stock provide?
Each serving contains 6.25 grams of protein.
What is the fat content per serving?
The stock contains approximately 0.5 grams of fat per serving.
Are there many carbohydrates in this chicken stock?
No, there are only 1.25 grams of carbohydrates per serving.
Can I use this stock as a soup base?
Yes, it is an ideal flavorful base for soups, sauces, and many other savory dishes.
Should I use the celery leaves as well as the stalks?
Yes, the recipe specifically suggests using both the stalks and the leaves for maximum flavor.
How should I prepare the carrot for the stock?
The carrot should be chopped into chunks before being added to the slow cooker.
Is this stock considered a freezer-friendly meal?
Yes, it is specifically tagged as a freezer meal because it stores exceptionally well in the freezer.
What makes this stock savory?
The deep flavor comes from the long extraction of roasted chicken carcasses combined with aromatic vegetables.
Can I use this for making sauces?
Absolutely, the concentrated nature of this stock makes it a perfect foundation for rich sauces.
What is the benefit of a two-stage cooking process?
The initial high-heat phase extracts flavors quickly, while the long low-heat phase unlocks deeper complexity.
Does the recipe contain any sugar?
No, the recipe does not list any sugar in its nutritional profile.
Is this recipe easy for beginners?
Yes, it is described as an effortless and hassle-free method for creating homemade stock.