Find out how to make chicken stock, the easy way for a rich stock free of preservatives & chemicals.
I shared how to make “roasted” chicken in your Crockpot last Thursday. Today, I’m going to share how to make easy homemade chicken stock also in your crockpot using your leftovers from the Crockpot Lemon Garlic Whole Chicken or another whole chicken.
I learned how to do this from 100 days of real food and actually that was where I first saw the idea of cooking a whole chicken in a crockpot.
Once you have cooked your crockpot chicken and taken all your leftover meat off your chicken. Throw all your bones, skin, onion, and garlic (whatever was left) back into your crockpot. If you used the Crockpot Lemon Garlic Whole Chicken recipe you will want to take out the lemons but leave everything else.
Chop up some carrots, celery & onion if you have any and add some fresh herbs. If you used the lemon garlic whole chicken recipe, having all those ingredients really isn’t important since you already have a lot of flavors in the chicken juice at the bottom. If you are using leftover chicken bones from something else you may want to make sure you have all or most of the ingredients.
I have made this many times without all the herbs or vegetables because my local store does not have a good fresh herb selection and what it does have is high priced. So don’t skip making this just because you don’t have everything.
Then you fill your crockpot to the top with water and turn on low and leave overnight.
In the morning you will have homemade chicken stock. It’s really that easy.
- Leftover bones from Crockpot Lemon Garlic Whole Chicken or another Whole Chicken
- 1 onion chopped in chunks
- 1 rib of celery chopped in chunks
- 1 carrot chopped in chunks
- 1 bay leaf
- 1 sprig fresh parsley
- 1 sprig fresh thyme
Put your bones in your crockpot and add onion, carrot, celery and herbs.
Fill the crockpot with water until almost at the top.
Turn your crockpot on low and leave overnight or at least 8 hours.
Let stock cool for awhile before storing it.
Pass stock through a colander or sieve so you don't get any bones or herbs into your stock.
Store in refrigerator or freezer.
I usually freeze mine in 1 and 2 cup portions in freezer bags and freeze for later use. Defrost in refrigerator.
Made sure bags aren't touching as they freeze or they will freeze together.
I love making my own chicken stock. It saves money, it’s easy and you can freeze it to use later! With soup season and the holidays coming, it will be great to have chicken stock on hand.
Yummy recipes that use chicken stock: