Chicken Stock Recipe: Five Easy Steps

By TheresaJ

Here are five simple steps for making homemade chicken stock.
Step One: After roasting a whole chicken, remove meat for subsequent meals. Remove skin and discard.

Ingredients

• Stock Ingredients:
• 1 whole chicken carcass (neck, wings, and bones)
• 1 unpeeled onion, halved
• 2 celery stalks with leaves, chopped
• 2 carrots, chopped
• 1 bay leaf
• pinch each salt and pepper
• 6-8 cups of water, or enough to cover the carcass

Preparation

Step 1

Place carcass in slow cooker. Add unpeeled onion, celery stalks, carrots, bay leaf, salt and pepper. Pour in water to cover the carcass and vegetables.

Cover and slow cook on low for 12 hours, or longer.

Discard chicken. Strain stock into a large bowl using a cheesecloth or sieve.

Place bowl in refrigerator.

Refrigerate stock until fat rises to the surface — about 8 hours. Skim the fat and discard.

Pour chicken stock into mason jars or containers. Refrigerate for up to 3 days or freeze for up to 1 month.