Homemade Chicken Stock in the Crock Pot

By Addie

The other day I was reading online how to make your own chicken stock… my computer battery ran out and I lost my source window, so please forgive me…

Anyhoo, they were raving about the taste and health benefits of making your own stock…

She used (man I wish I could remember that link or wherever I saw it!) leftover chicken bones, water and vinegar and aromatic veggies in a pot and simmered it overnight to make her stock.

USE LEFTOVER CHICKEN BONES!!!

Truth be told, I have always thought homemade stock was a lot of effort for little payoff… but I had a Crock Pot Rotisserie Chicken on the menu this week and soup the next day… so what the hey, right?

And, it occurred to me that there was no reason I had to simmer the stock on my stove top over night or all day long… I was quite thrilled when I decided my crock pot would work just perfectly for the task.

Besides, if the gelatin in homemade chicken stock really does help build the immune system, then Mommy Score… we can use whatever we can get to fight these preschool germ gremlins… just sayin’...

So, I took my leftover bones and juices from my Crock Pot Rotisserie Chicken (Note: You can do the same thing by baking up a batch of legs or thighs if you don’t have a use for the whole chicken… you just need the bones and cartilage.) and placed them in my 6 Quart Crock Pot Bowl from my 3-in-1 Slow Cooker .

If I wasn’t out of my frozen carrots, onion and celery, I would have tossed a bag of that in as well… but I decided to just go with the chicken and the seasoning from my rotisserie recipe. I then added a T of Vinegar (hoping my measurement was correct from memory) to draw out the minerals from the bones. Then I filled my slow cooker up the rest of the way with water. I put a lid on it and cooked it on high (simmer) for 12 hours. The house smelled wonderful by the way… and everyone is craving Chicken Noodle Soup!

Ingredients

• Chicken Bones and Cartilage (I use left over bones from my whole chicken Crock Pot Rotisserie Chicken )
• 1 T Vinegar
• 6 Quarts Water
• 1 Cup Aromatic Veggies (carrots, celery and onions…)

Preparation

Step 1

Place Chicken Bones in bottom of a 6 quart slow cooker. Add Vinegar and veggies (optional) and fill with water. Cook on High setting for 12 hours. Strain Broth and pour into freezeable jars.
Label and freeze.