Homemade Crockpot Chicken Stalk
Homemade chicken stock has many nutritional benefits. It can be used to make soup but also can be used to braise meat or vegetables. The store-bought chicken stock often has additives that are unhealthy. This is one of the easiest recipes and is excellent for making soups to build the immune system. Photo by Alex Bayev
Servings: 12 yields 3 quarts
Equipment
- 1 Crockpot
- 1 Strainer
Ingredients
- 3 Pounds Chicken with bones Any chicken parts can be used as long as the meat still has bones: a whole chicken, chicken wings, chicken breast, even neck, and back.
- 1 Large Onion Skin on
- 1 Stalk of celery
- 2 Cloves of garlic
- 4 Springs of chopped thyme
- 1 Bay leaf
- 3 Quarts Cold water
Instructions
- Chop onion into cubes, and leave the skin on.
- Rinse the celery and chop it into about 1-inch pieces. Keep all the leaves. We will use them.
- The carrots do not have to be peeled, but be sure to rinse them well. Cut carrots onto about 1-inch pieces.
- Peel garlic but do not cut; we will use whole cloves.
- Do not salt.
- Add all ingredients to the crockpot, turn on low and let cook for 6-12 hours. The longer, the better!
- Every once and a while, add water to keep it at the same level and scoop out any fat from the top.
- Once the stock is ready, strain the stock into a bowl.
- Let the stock cool before storing. Enjoy!
Notes
- A large pot or Dutch oven can be used, but I prefer a crockpot for slow cooking.
- If you use a pot or Dutch oven, heat up to a simmer. Do not let it boil.
- Chicken stock lasts up to 3 days, or you can freeze it.
- Mason jars are great for storing in the refrigerator.