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–+ servings

Easy Chicken Stock

Stacey Mincoff
Make this chicken stock while your dreaming and wake the the smell of something amazing!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 16 hours
Total Time 16 hours 15 minutes
Course Stock
Cuisine American
Servings 8 Cups

Ingredients
  

  • 1 Chicken Carcass (chicken stripped off of the bones)
  • Chicken giblets (optional)
  • 1 Small Onion (cut into quarters)
  • 3 Celery Stalks (cut into thirds and add the leaves if you have them)
  • 2 Large Carrots (or 3 medium cut into halves or thirds)
  • 4 Whole garlic cloves (peeled)
  • 1 Teaspoon Pepper Corns (or ground pepper)
  • 1/2 Teaspoon Salt
  • 1/4 Cup Apple Cider Vinegar (optional)
  • 2 Bay Leaves (optional)
  • 8 Cups water (or more if needed to cover ingredients)

Instructions
 

  • Place chicken carcass in a Crockpot. Add all other ingredients.
  • Add enough water to cover everything.
  • Put lid on Crockpot and turn Crockpot on low. Cook for 12 to 16 hours. Let cool.
  • Strain in a fine sieve to remove all the large chunks. (This is why I use peppercorns instead of ground pepper).
  • Measure in 1 or 2 cup increments and put into resealable bags and freeze, or, freeze in large ice cube trays, or can in jars using a pressure canner.
  • If using the trays, after they’re frozen I pop out the cubes and put them into a gallon size resealable bag.
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