How to make it

  • Put all ingredients EXCEPT water in the slow cooker and cook on low for about 5-6 hours.
  • When chicken is done, remove it from the bones using long kitchen tongs. The meat should pull away very easily from the bones and the skin.(I just do this right in the slow cooker, no need to remove it first. Just peel the meat off) Package this for desired future use.
  • Add water to the pot and increase heat to high and cook about 1 more hour.
  • When done, pour contents into a large strainer, colander over a large bowl to separate all the bones/veggies, etc, from the stock.
  • Let cool overnight, then skim off the top layer of the solidified fat and discard.
  • Your stock is ready to use, can, or freeze.

Reviews & Comments 3

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  • keni 6 years ago
    To RJ: I just like the extra boost that a lil stock starter gives, but it's certainly not necessary. :-) and, To Sosousme: I don't remove the liver, or any of the other extras stuffed in the cavity(if purchased packaged), and I've never had any hint of "organ flavor" .... and I really don't care for liver, so I would think I would have noticed it. I wonder why that is. Anyway, certainly those things can be removed, if there's a concern, but I've always made stock with as much of the bird as I can get in there to enhance the flavor. :-) Thank you both for the comments!
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  • sosousme 6 years ago
    I do hope you take the liver out before you make this. I find the liver predominates all other flavors if left in. This, for me, is a great stock for making soup...
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  • elgourmand 6 years ago
    Great stock Keni but why start with 2 cups of store bought stock? Seems a bit redundant to me. RJ
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