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How to Make Homemade Chicken Stock in a Crock Pot

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How to Make Homemade Chicken Stock in a Crock Pot

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I decided to attempt making a homemade chicken stock from the remains of a roasted herb butter chicken that I fixed for dinner earlier this week. I’ve always read that making your own stock from scratch is a more flavorful alternative than simply buying it from the store so I thought to myself… “why waste this whole chicken carcass and flavorful batch of veggies without attempting homemade chicken stock?”

I searched the internet for “homemade chicken stock” recipes and most of them seemed to take forever on the stove top and I wasn’t about to leave my gas range on all night without supervision. Then, I stumbled upon this crock pot method. “Perfect”, I thought.

The crock pot method took about 8-10 hours or simply overnight to make the stock. I started with my chicken carcass, roasted onions, roasted lemons, herbs, and pretty much everything that was left after the meat had been cleaned off:

The recipe suggested that I add some fresh herbs, but I was out. I did have a couple of celery stalks handy so I added them to the pot and then filled it up with cold water. I put in enough water to cover the chicken and be about an inch below the rim:

I covered it with the lid, adjusted the heat to low, and set the crock pot into its corner cooking spot over night. The smell produced in the morning almost rivaled that of the original roasted chicken that I had made, but not quite. I allowed the stock to cool down in the refrigerator before I strained it as that allowed that fat to harden so it was easily removable from the surface. And believe me, there will be plenty of fat when you cool it down:

After I removed the fat, I used a regular sized cullender to strain the stock out. The finer the mesh is on the strainer or cullender the better you’ll be able to capture small bones and debris.

I immediately froze all of my homemade chicken stock for use in future recipes so I can’t tell you for certain how this came out yet. I know it smelled flavorful so I can’t wait to try it. I’ll update this post as soon as I use it and describe how it compares to store bought chicken stock.

Justin

I'm Justin: food blogger and coffee addict. I live in Southern Ohio, cooking up great food and adventures.

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3 Comments Hide Comments

All the commercially prepared stock has the gelatin removed. How they can still call it stock is beyond me. The gelatin is very nourishing and helps with joint health.

When I make stock, I strain it right away into jars and then when I use it, I remove the layer of fat. One can either use or discard the fat. The fat helps the stock keep longer by sealing off the stock from the air, which is similar to what canning food preservation does.

One tip is that a little bit of vinegar, like a tsp helps pull more nutrients out of the bones, etc. French cooks do the equivalent with making stock with wine added to the mix. Once I poured a bottle of beer into the stock mix and made stock. The result was couldn’t even taste the beer and the stock was good stock..

Thanks for the tips! I’ll have to put the stock in jars next time. I really never thought of using the fat as a “seal”. Thanks!

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