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Chicken Stock in a Crock Pot

Author Amanda

Ingredients

  • 1-2 chicken carcasses and juices
  • giblets saved from chicken (minus the liver)
  • 4-6 qt water
  • 2 cups ends, peels, and skins of carrots, celery, and onion

Instructions

  1. Add to your crock pot the chicken carcass(es), leftover juices from cooking it, and any giblets that came with the chicken that you set aside. Fill up the crock pot with water, leaving 1-2 inches of space. Add the vegetable ends.

  2. Cook on low for 6-8 hours.

  3. Cool for at least 30 minutes. Set out a large bowl, a strainer, and some smaller containers to divide up the stock. Carefully strain the stock through the strainer into the bowl. (You may have to stop and pour the stock into smaller containers to make room for more.)