Tasty Tuesday: Homemade Chicken Stock/Broth in the Slowcooker (easy as 1-2-3!)

Over the last year or so I kept seeing little comments online where people would mention something about homemade stock. But for some reason I just kind of ignored it until one day recently when I read a friend’s blog post and she talked in more detail about how she made her own chicken stock and how simple it was and how rich the broth was and well, I decided I was crazy for not doing this! Not only is it super simple, it is also considered really healthy since the nutrients from the bones get “cooked out” into the broth. And to think that all these years I was glibly throwing out the bones thinking they were useless!

I cooked up a turkey recently to have for some dinner guests and so I used the bones and skin from it to make my first stock. The stock or broth turned out so rich that I actually watered it down a bit. And it really was as simple as 1-2-3!

Here’s how to make your own chicken stock:

Homemade Chicken Stock
Bones, skin and any scraps from one chicken or turkey
Dash of vinegar*
Approx. 1 Tbsp. salt
1/2 tsp. pepper
1 onion, chunked (opt.)
2 carrots, chopped (opt.)
1 stalk celery, chopped (opt.)

1.  Place bones, skin and scraps into your slow cooker. Add vinegar, salt, pepper and any onions, carrots and celery that you want (as well as any other seasonings you feel like throwing in). Cover with water and put the lid on the slowcooker. Turn it on to low and let cook all night or at least 8 hrs. Cooking it longer will not hurt anything—you’ll just get more nutrients from the bones.

2.  Strain out the bones, skin and other ingredients.

3.  Once cooled, put the broth in containers and freeze any that you won’t use within a few days.

(You can also do this on the stove top. Just simmer on low all day.)

* The vinegar helps draw the nutrients from the bones and you won’t taste it as it is such a small amount.

For other recipe ideas, check out Balancing Beauty and Bedlam’s Tasty Tuesday, Blessed with Grace’s Tempt my Tummy Tuesday, and 33 Shades of Green’s Tasty Tuesday.

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  1. by Sunni

    On November 27, 2012 at 12:43 am

    Just a tip. I save the tops and bottoms I cut off from my carrots, celery and onions and store them in a bag in the freezer. Then I use those “leftover” pieces to make stock.

  2. by Lydia Beiler

    On November 27, 2012 at 6:17 am

    Sunni- Great idea! An easy way to get some veggie goodness into that stock. :) Thanks for sharing!

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