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homemade slow cooker chicken stock

11/10/2014

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Why not! I'm not sure about you but, we love roasted and grilled chicken.  I used to toss the carcass and never give it a second thought - until lately!!  It so easy to make Homemade Stocks and in your slow-cooker too!!  The flavors are richer and most times the color is even deeper then any store bought stocks/broths.  Who wouldn't want to know what went into their stock and control it so there aren't any added unwanted items like 'msg'  try this - you'll like it! Enjoy - Diane  


Homemade Slow Cooker Chicken Stock 

2 lbs Chicken Bones (carcass) 
1 1/2 tsp salt *you can hold off adding until the end if you prefer and adjust to your taste
2 medium onions, rough chop
2 carrots, rough chop
bulb of garlic, cut in half horizontally
3 celery ribs, rough chop
boiling water to cover chicken carcass
1 Tbs Apple Cider Vinegar
1 Bay leaf
8-10 black peppercorns
3 spring fresh thyme 

Preheat oven to 450 degrees F.
Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
Transfer the bones and vegetables to a large stockpot...or 
slow cooker (mine is a 6 Qt) cover with enough boiling water to just cover the chicken carcass, add in remaining ingredients, cook on LOW for 12-18 hours (your preference, taste after 12 hours) I pour my liquid that has been strained (strain through cheesecloth) into a fat separator and then place the resulting fat free liquid into a fridge safe container to use within 5 days (or pressure can or freeze stock for future use.) 

**rough chop meaning you don't peel the onion and you don't cut or take off any peelings from carrots and leave celery whole - with leafy greens too...
** the apple cider vinegar will not flavor your dish but, helps to leech out the minerals from the carcass while cooking - adding more nutrients to the final product. You can use white vinegar as well. 

Yields 2.5 to 3 Quarts of Stock. 

*note: with an hour left of cook time (when bones were just falling apart) I added 
a pinch of Rosemary added for flavor. 

If Canning - NCHFP Inst. on Pressure Can Meat Stocks/Broth:  10 lbs weighted canner/11 pounds dial gauge canner (or according to your altitude/local regs.) 
for: 2o minutes/pints    25 minutes/quarts. . 

Recipe & Photo by: Diane Baker for Canning and Cooking at Home

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All images & content are copyright protected. Please do not use my images on your own site/page without prior permission. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and recipe.  Canning and Cooking at Home claims NO liability for the safety of ANY recipe or advice contained within this website.  Always consult with the NCHFP to ensure Canning Safety. 

  • Home
  • Diane's Blog
  • Canning 101
  • Pickling
    • My Pickle Creations
    • Pickle Recipes
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • The Apple Cart
      • Asian Inspired Recipes
      • Bundts to Bake
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • Freezer to SlowCooker
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Soups
      • Summer Grillin' Guide
  • Work with Me
    • Privacy Policy
    • Give Aways
  • Recipes Via Email