Homemade Chicken Stock

By Scout0421

Save the chicken at the end for recipes where shredded chicken is needed or use it in your soup.

Ingredients

• 3 chicken breast halves
• 1 onion, quartered
• 1 tomato, quartered
• 1 cup carrots
• 2 celery stalks
• 2 cloves garlic
• 2-3 sprigs thyme
• 3 bay leaves
• fresh herbs like cilantro or parsley (I used cilantro)
• whole peppercorns
• kosher salt

Preparation

Step 1

Place all ingredients into crock pot and fill with water. Cover and cook on high for 4 hours or low for 8 hours.

When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months. When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.