Chicken Stock in a Crock Pot

Easy, Flavorful, and Preservative-Free

I love making homemade stock because it’s richer and more flavorful than anything store-bought. It’s versatile, perfect for soups, sauces, risottos, and bone broth, and incredibly easy to make—just set it and forget it.

I also like that it’s free of preservatives and lets me control the ingredients to suit my taste. For convenience, I sometimes grab pre-diced Mirepoix at the store, but chopping my own is just as simple. With its wholesome flavor, homemade stock is an easy way to elevate any dish.

Equipment Needed: Crock pot, Knife, Cutting board, Fine mesh Sieve or Cheesecloth

Ingredients

• Chicken parts – Bones, wings, drumsticks, or a raw or roasted carcass, with or without skin
• 2-3 Celery stalks, cut into 3-inch pieces
• 2-3 Carrots, cut into 3-inch pieces
• 1 Large onion, quartered
• 1 tsp Black peppercorns
• 1-2 Bay leaves
• Water – Enough to fill the crock pot to 1/2 inch below the lid
• Optional additions – 1-2 garlic cloves and parsley stems, thyme
• Salt to taste (add after cooking)

Preparation

Place the vegetables in the bottom of the crock pot, followed by the chicken or bones and seasonings. Add water, filling to about 1/2 inch below the lid.

For the richest flavor, cook on low for 12–24 hours. If short on time, cook on high for 4–6 hours.

Let the stock cool until it’s safe to handle, then strain through a fine mesh sieve or cheesecloth and discard the solids. Add salt to taste, then allow the stock to cool completely before transferring it to jars or airtight containers.

For a lower-fat option, skim off any solidified fat after chilling. Refrigerate for up to 1 week or freeze for up to 6 months.

Enjoy your rich, homemade stock as a comforting drink or the perfect base for soups, sauces, and more!