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5 from 1 vote

Easy Chicken Stock

Make this chicken stock while your dreaming and wake the the smell of something amazing!
Prep Time15 mins
Cook Time16 hrs
Total Time16 hrs 15 mins
Course: Stock
Cuisine: American
Servings: 8 Cups
Author: Stacey Mincoff


  • 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
  • 8 Cups water (or more if needed to cover ingredients)


  • 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, I like to use these large ice cube trays that hold 1/3 cup each.
  • If using the trays, after they’re frozen I pop out the cubes and put them into a gallon size resealable bag.