Just when you thought your slow cooker couldn’t get any more magical, here comes a recipe that turns leftover chicken bones into liquid gold. This chicken stock is not only easy to make but also packs a punch of flavor that’ll elevate your soups, stews, and sauces to restaurant-quality levels.
Why This Recipe Works
- It’s hands-off. Let your slow cooker do all the work while you binge-watch your favorite show.
- Uses up leftovers. Those chicken bones and veggie scraps? They’re the stars of this show.
- Customizable. Like your stock a certain way? Adjust the ingredients to suit your taste.
- Freezer-friendly. Make a big batch and freeze it for future culinary adventures.
Ingredients
- 2-3 pounds of chicken bones (carcass, wings, or legs work great)
- 1 large onion, roughly chopped (no need to peel)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 1 tablespoon whole black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- 12 cups cold water
Equipment Needed
- 6-quart or larger slow cooker
- Large strainer or colander
- Cheesecloth (optional, for clearer stock)
- Large bowls or containers for straining and storing
Instructions
Step 1: Prep Your Ingredients
Gather all your ingredients and give them a rough chop. The beauty of this recipe is that precision isn’t key. Toss the chicken bones, onion, carrots, celery, garlic, peppercorns, bay leaves, and salt into your slow cooker. Pour in the cold water until everything is submerged. Tip: Roasting your bones and veggies beforehand can add a deeper flavor to your stock.
Step 2: Set It and Forget It
Cover your slow cooker and set it to low. Let the magic happen for 8 to 12 hours. The longer it cooks, the more flavorful your stock will be. Avoid the temptation to stir; the slow cooker’s gentle heat will circulate the flavors evenly. Tip: If you’re in a hurry, you can cook it on high for 4 to 6 hours, but low and slow is the way to go for the best flavor.
Step 3: Strain the Goodness
Once your stock has cooked to perfection, carefully strain it through a colander into a large bowl to remove the solids. For an even clearer stock, line your colander with cheesecloth. Discard the solids (or compost them if you’re eco-conscious). Tip: Let the stock cool slightly before handling to avoid burns.
Step 4: Skim the Fat
As the stock cools, the fat will rise to the top. Use a spoon to skim off as much fat as you’d like. Leaving a little fat can add flavor, but too much can make your stock greasy.
Step 5: Store or Use
Your stock is now ready to use, or you can store it in the fridge for up to 5 days. For longer storage, freeze it in ice cube trays for small portions or in larger containers for soups and stews.
Tips and Tricks
Here are some pro tips to take your chicken stock to the next level. First, consider adding herbs like thyme or parsley for an herby twist. Second, if you’re after a richer stock, you can reduce it further by simmering it on the stove after it’s done in the slow cooker. Third, for a clearer stock, avoid stirring during the cooking process. Lastly, don’t shy away from using leftover roasted chicken bones; they add a depth of flavor that raw bones just can’t match.
Recipe Variations
- Asian-Inspired: Add a piece of ginger, a few star anise, and a splash of soy sauce for an umami-packed version.
- Herb-Infused: Throw in a bundle of your favorite herbs like thyme, rosemary, and parsley for a fragrant twist.
- Spicy Kick: Add a few dried chilies or a teaspoon of red pepper flakes for a stock with a bit of heat.
- Vegetable-Forward: Skip the chicken and double up on veggies for a hearty vegetarian stock.
Frequently Asked Questions
Can I use raw chicken instead of bones?
Absolutely! While bones add depth and richness, raw chicken pieces can also make a flavorful stock. Just be sure to skim off any foam that rises to the top during the initial cooking phase.
How long can I store the stock?
In the fridge, your stock will keep for about 5 days. For longer storage, freeze it. It’ll be good for up to 6 months in the freezer, though for the best flavor, try to use it within 3 months.
Can I make this stock in an Instant Pot?
Yes, you can! Cook on high pressure for about 45 minutes to an hour, then let the pressure release naturally for the best results. The flavor will be slightly different but still delicious.
Summary
This slow cooker chicken stock is a game-changer for home cooks looking to add depth and flavor to their dishes with minimal effort. It’s customizable, economical, and downright delicious.
