Home  >  The Weekend Chef

The Weekend Chef

Easy homemade chicken stock

Posted 4:14pm on Thursday, Apr. 12, 2012

Next time you have a roast chicken for dinner, be sure to save the leftover carcass, bones and scraps to make chicken stock. It is way tastier than the stock you buy in the store, and super easy to make in a slow cooker.

Using a slow cooker makes this stock easy. Here are a couple of slow cooker stock tips.

Line your slow cooker with cheesecloth before you make your stock. When the stock is done, just lift the cheesecloth out with all the solids and you are left with a nice, clear stock.

Two chickens are better than one. To get that extra good chicken flavor, try two roast chicken carcasses instead of one. Just freeze your leftover roast chicken carcass to use with a second carcass later. If you are using just one carcass you may need to add a little chicken base (I like “Better than Stock”) to boost the chicken flavor of your stock.

No need to peel onions or garlic when using in stock, just quarter the onion and cut the head of garlic in half. All the solids will be strained out when the stock is done. I do peel the carrots when making stock since the skins can be bitter.

Vegetable scraps like the tops and bottoms of celery, or the end pieces of onions can be used to make stock. Actually, that is the beauty of making homemade stock, less waste.

Be sure to check the step-by-step pictures in the slideshow above.

Easy homemade slow cooker chicken stock

  • 1 to 2 chicken carcasses, bones and scraps from roasted chicken
  • 1 to 2 onions quartered
  • 2 carrots peeled and cut into quarters
  • Tops of celery stalks with leaves or 3 to 4 stalks cut into 2 inch pieces
  • 1 leek trimmed, washed and cut into 2 inch pieces (optional)
  • 2 to 3 sprigs of fresh thyme
  • 1 head of garlic cut in half
  • 2 to 3 bay leafs
  • 20+ whole black peppercorns
  • 12 cup of cold water
  • ½ cup dry white wine (optional)
  • Cheesecloth to line slow cooker (optional)

1. Line slow cooker insert with cheesecloth

2. Pull-apart roast chicken carcasses and break any large bones with the back of a knife.

3. Put chicken pieces into bottom of the slow cooker insert.

4. Add the rest of the vegetables and seasonings to the slow cooker insert.

5. Add water and wine.

6. Cook covered on low for 12 to 16 hours.

7. When done, gather ends of cheesecloth and bring together and twist end. Lift cheesecloth out of insert and place in a large bowl. With large spoon or spatula press cheesecloth to bowl and pour leftover stock back into the slow cooker insert.

If you did not line your slow cooker with cheesecloth, poor stock through a strainer to separate the solids from the stock.

Stock will keep for a week in the refrigerator or for 2 to 3 months if frozen. I store mine in 16 oz. plastic tubs. Be sure to mark the date made on your stock container. To thaw out frozen stock just run the container under hot water to separate the frozen stock from the container, then place in a glass bowl and defrost in the microwave.

Be sure to check the step-by-step pictures in the slideshow above.

We welcome your comments on this story, but please be civil. Do not use profanity, hate speech, threats, personal abuse, images, internet links or any device to draw undue attention. Our policy requires those wishing to post here to use their real identity.

Our commenting policy | Facebook commenting FAQ | Why Facebook?


Hey there. or join DFW.com. Your account. Log out.

Remember me