Chicken Stock Recipe
Use your slow cooker to make chicken stock for a big batch with almost no work at all. Freeze in 1 cup portions or in ice cube trays.
COST PER SERVING ► 42¢
YIELDS ► 12 cups
- 2 pounds chicken backs, bones, necks
- 2 onions, chopped
- 2 carrots, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 celery stalks, chopped
- ¼ cup chopped celery leaves
- 2 teaspoons salt
- ½ teaspoon pepper
- 10 cups water
Preheat oven to 400°F. Place chicken, onions, and carrots on baking sheet and drizzle with olive oil. Roast for 30–40 minutes or until chicken begins to brown.
Combine roasted chicken, onions, and carrots with all ingredients in a 5–6 quart slow cooker.
Cover and cook on low for 8–10 hours. Strain and refrigerate overnight.
The next day, remove fat from the surface of the stock and discard. Freeze stock up to 3 months.
Cheaper Chicken Stock
If you buy bone-in chickens, chicken breasts, chicken thighs, or drumsticks for a recipe, save the bones in the freezer until you have a couple of pounds. Then you can make chicken stock for about 27¢ a cup. And yes, you can use the bones after they have been cooked; in that case, don't roast them first, just simmer.