Chicken Stock

Chicken Stock
Yield: 4 to 5 cups Prep 25 mins Slow Cook 8 hrs on low-heat setting or 4 hours on high-heat setting


  • 1 cooked chicken carcass or 2-1/2 pounds bone-in chicken parts (necks, wings, legs)
  • 1 onion, coarsely chopped (1/3 cup)
  • 2 carrots, coarsely chopped (1 cup)
  • 1 celery, coarsely chopped (1/2 cup)
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 4 sprigs fresh thyme
  • 2 garlic, minced (1 teaspoon)
  • 6 cups water
  • Salt to taste

Make It

1. In a 4-quart slow cooker, add all ingredients except salt. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.

2. Remove large pieces with a slotted spoon and discard. Strain stock through a fine mesh sieve lined with a paper towel. Season to taste with salt. Transfer stock to storage containers and chill thoroughly in refrigerator overnight. Remove solidified fat layer from top. Can be refrigerated for about a week or frozen for 6 months. Makes 4 to 5 cups.


For Easy Cleanup:
  • Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

Amount Per Serving: cal. (kcal): 15, Fat, total (g): 1, chol. (mg): 5, sat. fat (g): , carb. (g): , Monounsaturated fat (g): , Polyunsaturated fat (g): , Trans fatty acid (g): , fiber (g): , sugar (g): , pro. (g): 1, vit. A (IU): , vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): , Pyridoxine (Vit. B6) (mg): , Folate (µg): , Cobalamin (Vit. B12) (µg): , sodium (mg): 10, Potassium (mg): 15, calcium (mg): 10, iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.