Chicken stock is super easy to make, and when you make it on your own, it does not need to have a long list of additives, salt and preservatives to make it taste great. If you have never made chicken stock, you may be pleasantly suprised to find just how easy it is to do on an otherwise busy day.
As we go into the fall and winter months, bone broths are readily used in my house to help prevent and nourish sickness. They are any easy, inexpensive way to get the necessary minerals from bones, cartilage, marrow and vegetables into our diet so that we remain healthy all winter long. If you do nothing else, make a big old pot of chicken stock this weekend, and your body will thank you for it.
I use the carcasses from chickens that we previously ate to make stock. If I cut the chicken apart before cooking it, I put the uncooked chicken back and organ meats into a freezer bag and store it in my freezer. When I get two, I make slow cooker chicken stock.
I also put cooked carcasses in the bag, and will mix and match the two together to make stock. Whenever I cook a chicken whole, I pick the meat off to store separately, and pop the carcass in the freezer bag with other chicken carcasses.
An uncooked carcass generally has more meat on it and makes a stronger stock. I tend to use two carcasses because I like it to be very chicken flavored, negating the need to add a lot of salt for taste. However, a lot of times I just use one. Do what you want, because really, you can!
Slow Cooker Chicken Stock
- 1 or 2 chicken carcasses
- other favorite herbs
Quarter onions, roughly chop carrots and celery, and add the carcasses to the slow cooker. Add peppercorns, as well as any other herbs. Fill the slow cooker with water to within an inch or two of the top. Set your slow cooker on low for up to 12 hours.
Strain and cool in shallow containers. Refrigerate. After chilled, de-fat with a spoon. Freeze in pint and quart sizes for various dishes and soups.