How to Make Chicken Stock in the Crock-pot

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Chicken Stock Made in the Crock-pot

  • 1  chicken carcass, including bones, skin & tendons
  • 1 cup carrots, roughly chopped
  • 1 cup celery, leaves and ends, roughly chopped
  • 1 cup onion, roughly chopped, use any extra ends
  • 1 teaspoon whole peppercorns
  • 2-3 bay leaves
  • several sprigs cilantro or parsley (optional)

Place chicken carcass in the Crock-pot.  I am using what remains of a roasted chicken I prepared yesterday.  Add roughly chopped carrots, celery and onion.  Add herbs; peppercorns, bay leaves, cilantro or parsley.  If you don’t have fresh herbs, use 1-2 Tablespoons Italian seasoning.  Add 4 quarts (16 cups) hot water.  Turn Crock-pot on low overnight, or for 8-12 hours.  Use a fine strainer to clear the stock, pressing on meat and vegetables to remove any liquid.  Use within three days or freeze up to three months.  Fat can be removed using a special gravy pourer.  If you do not have this tool wait for the stock to cool and remove the top layer.  Note: if you are using this for recipes be sure to add additional salt.  I do not add salt to the stock; I prefer to add it to the final product. This is a large batch.  I use a 6 quart crock-pot.  If you have a smaller crock-pot reduce the amount of water.  Add a bit more water when it is finished to slightly dilute the stock.

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Everything I put in the Crock-pot.  I am going to use my stock for tortilla soup, so I added cilantro.  If you would like a clear broth do not add the fresh cilantro or fresh parsley.  It makes the stock slightly green.  I then filled the Crock-pot with water and cooked on low for 8-12 hours.

This is what it looks like before heating.  There are no strict rules when making chicken stock.  Just use what you have.  It will be fine even with a few vegetables and dried herbs.  I save ends of onions, celery leaves and carrot peels for when I make chicken stock.  It is satisfying to use all of these vegetables. Another kitchen tip; I cook my chicken stock outside.  Sometimes the smell in the house is a little much for me.

12 hours later.  Ready to use.  It smells delicious.

I have a hard time lifting the heavy crock-pot so I use a ladle to remove the liquid.  I place a fine strainer over my special gravy/stock pourer.  This is a great kitchen tool as it pours from the bottom preventing all the fat from going into the storage container.  It’s important to press on the meat and veggies to remove all the liquid.

This shows how I push all the meat and vegetables to one side to remove the chicken stock. 

This recipe makes 4 qts. – 16 cups.  I will use all of this for a large pot of soup.  It is also great for adding more flavor and nutrition to rice, cooked salsas or even stir-fry dishes.  Enjoy!