Chicken Stock

Every time we bake and eat a whole chicken, I save the carcass and bits to make chicken stock.  Sometimes I don’t have time right away so I will freeze them.  As I was perusing the internet, I discovered a way to make the stock in my slow cooker!  This has saved me so much time – I just load up the slow cooker and let it go.


Loaded slow cooker.

I used to make it on the stove top, but  I needed to be around so that I could make sure it didn’t boil over or boil down.  Now I pop everything in the slow cooker and forget about it.  I usually do this in the early afternoon and let it go all night.  In the morning, I will turn off the slow cooker, let everything cool a bit and then strain into jars.



One batch usually makes three jars of stock which is good for a meal plus leftovers.  I have ideas for this particular batch!

4 thoughts on “Chicken Stock

  1. Great Idea!!!!

  2. I always cook the turkey carcass down for several days. There’s nothing better than homemade stock. Mine is in the freezer….2 big gallon sized bags. 🙂

  3. It hanged my life being able to make stock in the crockpot too!

  4. My husband used to do this, but I can’t stand the smell, though it isn’t as bad as turkey bones.

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