The Secret to Liquid Gold: Crock Pot Chicken Stock

There’s something deeply comforting about the aroma of simmering chicken stock filling the kitchen. It transports me back to my grandmother’s farm, where she’d always have a pot bubbling away on the stove. She believed in using every part of the bird, transforming humble leftovers into a flavor-packed elixir. The warmth, the richness, the pure, unadulterated chicken flavor – it was the heart of her cooking, and it’s the heart of mine, too.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10-12 hours
• Total Time: 10hrs 15 mins – 12hrs 15 mins
• Servings: 8
• Yields: 2 quarts
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

• 2-3 roasting chickens, cooked (including giblets from before cooking if available)
• 1-2 celery stalks & leaves
• 1 onion, quartered
• 1 carrot, in chunks
• 1 garlic clove (optional)
• Cold water

Equipment Needed

• 6-quart Crock Pot
• Colander or Cheesecloth
• Large Bowl or Pot for straining
• Storage containers

Instructions

1. After enjoying your cooked chickens, carefully pick all the meat from the bones. Set aside the meat for other culinary creations, saving it for salads, soups, or casseroles.
2. Break the bones apart into smaller pieces. This will allow them to fit more easily into the crock pot and help to release more flavor.
3. Place the chicken bones, skin, and fat from the chickens, along with the giblets (if available), into a 6-quart crock pot. Don’t shy away from the skin and fat; these contribute significantly to the depth of flavor in your stock!
4. Add the vegetables: the quartered onion, chunked carrot, and celery stalks and leaves. The garlic clove is optional, but I find it adds a subtle layer of complexity.
5. Pour cold water into the crock pot until it reaches approximately 1 1/2 inches below the rim. This is crucial: use cold water.
6. Cook on high for 4 hours, then reduce the heat to low and cook for another 6-8 hours. This long, slow simmering process is what coaxes all the deliciousness from the bones and vegetables.
7. Once the stock has finished simmering, strain it through a colander or cheesecloth. This will remove all the solids, leaving you with a pure, clear broth.
8. Allow the strained stock to chill in the refrigerator. As it cools, the fat will solidify on the surface, making it easy to remove. Skimming off this fat will give you a cleaner, healthier stock.
9. Portion out the stock into freezer-safe containers in quantities that suit your needs. Freeze for later use.

Tip: Always use cold water when making stock. The cold water helps to draw out the flavor from the bones and vegetables, whereas hot water tends to seal it in.

Tip: Embrace the fat! While it may seem counterintuitive, the fat adds incredible flavor during simmering. You’ll remove it later, so don’t be afraid to include it.

Tip: Resist the urge to salvage any remaining meat clinging to the bones. After hours of simmering, it will be mushy and tasteless.

Tip: This recipe yields a concentrated, jellied stock. If you prefer a lighter stock, you can dilute it with up to an equal quantity of water.

Tip: If you’re making chicken salad or any dish that calls for celery, consider substituting the leaves and trimmings from several celery stalks instead of using whole stalks. This is a great way to reduce waste and maximize flavor.

Tip: Some people include the onion skins for a richer color, especially when using yellow onions. This can sometimes impart a slightly bitter taste, so try it once to see if you enjoy it. If you don’t like the flavor, the stock is still perfectly usable, especially in dishes with bold flavors like curry.

Tip: Save chicken carcasses and giblets in the freezer until you’re ready to make stock.

Tip: Feel free to substitute turkey carcasses, or use a combination of turkey and chicken bones, depending on what you have available.

Expert Tips & Tricks

• For a deeper, richer flavor, consider roasting the chicken carcasses in the oven before adding them to the crock pot. This will add a caramelized element to the stock.
• Don’t over-salt the stock. Remember, you can always add more salt later when you’re using it in a recipe.
• Add a splash of apple cider vinegar to the crock pot. The acid helps to break down the bones and release even more flavor.

Serving & Storage Suggestions

Serve your homemade chicken stock as a base for soups, stews, sauces, and risottos. It can also be used to deglaze pans, adding a layer of flavor to your pan sauces.

Chicken stock can be stored in the refrigerator for up to 3-4 days or in the freezer for several months. Ensure the stock is completely cooled before transferring it to freezer-safe containers.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	167.7 kcal	N/A
Calories from Fat	104 g	63%
Total Fat	11.7 g	17%
Saturated Fat	3.3 g	16%
Cholesterol	53.5 mg	17%
Sodium	59.6 mg	2%
Total Carbohydrate	2.2 g	0%
Dietary Fiber	0.5 g	2%
Sugars	1 g	4%
Protein	12.8 g	25%

Variations & Substitutions

• Vegetarian Stock: For a vegetarian option, substitute the chicken carcasses with vegetable scraps like onion peels, carrot tops, celery ends, and mushroom stems.
• Spicy Stock: Add a few dried chili peppers or a pinch of red pepper flakes to the crock pot for a spicy kick.
• Herbaceous Stock: Experiment with different herbs like thyme, rosemary, or parsley to customize the flavor of your stock.

FAQs (Frequently Asked Questions)

Q: Can I use raw chicken bones to make stock?
A: Yes, you can use raw chicken bones. However, using cooked bones will result in a richer, more flavorful stock.

Q: Do I need to skim the fat off the stock?
A: While not essential, skimming the fat off the stock will result in a clearer, healthier final product.

Q: Can I add salt to the stock while it’s simmering?
A: It’s best to avoid adding salt while the stock is simmering, as it can become overly salty as the liquid reduces. Season to taste when you’re using the stock in a recipe.

Q: How long does homemade chicken stock last?
A: Homemade chicken stock will last for 3-4 days in the refrigerator or several months in the freezer.

Q: Can I use a pressure cooker to make chicken stock?
A: Yes, you can use a pressure cooker to make chicken stock. It will significantly reduce the cooking time. Follow the manufacturer’s instructions for your specific pressure cooker.

Final Thoughts

Making your own chicken stock is a rewarding experience that elevates your cooking to a whole new level. The flavor is unparalleled, and you have complete control over the ingredients. Don’t be intimidated – this crock pot method is incredibly simple and yields fantastic results. So, gather your ingredients, put on your apron, and prepare to create a liquid gold that will transform your meals. I hope you’ll try this recipe and share your experiences with me. Happy cooking!