Slow-Cooker Chicken Stock

By kathryns

You can freeze chicken carcasses one at a time until you have the 2 1/2 pounds needed for this recipe; three to four rotisserie chicken carcasses or one 6-pound roaster carcass will weigh about 2 1/2 pounds. Frozen homemade chicken stock lasts for up to two months. Freeze small and medium amounts in ice cube trays or muffin tins; once frozen, pop out the stock blocks and keep them in zipper-lock bags for easy access when making pan sauces or gravy. Freeze larger amounts in plastic quart containers or zipper-lock bags, which are easy to stack in crowded freezers.

Ingredients

• 3 quarts water
• 2 1/2 pounds roasted chicken bones
• 1 onion, chopped
• 2 carrots, peeled and cut into 1-inch chunks
• 2 celery ribs, chopped
• 1 teaspoon black peppercorns
• 1 teaspoon salt
• 1 bay leaf

Details

Preparation time 20mins
Cooking time 480mins

Preparation

Step 1

1. Place all ingredients in slow cooker. Cover and cook on high for 8 to 10 hours.

2. Let stock cool slightly, then strain through fine-mesh strainer set over large bowl. Use immediately or let cool completely, then refrigerate until cold. (When cold, surface fat will solidify and can be easily removed with spoon.) Stock will keep, refrigerated, for up to 5 days, or frozen for up to 2 months.