You can start making chicken stock at home every time you cook a chicken dinner and turn it into a rich, sippable broth or a base for recipes.
Author:Amanda MacArthur
Prep Time:10 minutes
Cook Time:24 hours
Total Time:24 hours 10 minutes
Yield:6-8 Servings 1x
Category:Soups
Ingredients
Scale
Leftover whole chicken
1 bag worth of Vegetable scraps
6–8 cups of Water
1 tablespoon apple cider vinegar
cheesecloth
Instructions
The next time you roast a whole chicken, season it really well. After it’s cooked, pick the meat off the bone for din-din, but save everything else for stock.
Pour everything into a 6-quart slow cooker, add one or two of your veggie scrap bags, and fill with enough water to cover (about 6-8 cups).
Add a tablespoon of apple cider vinegar, which will help extract all the great nutrients from the bones of your chicken.
Cover and cook on low for at least 24 hours. For food safety purposes, I like to turn it on high for the first hour to get it up to temp, but then keep it on low for the duration.
When it’s ready the next day, cover a strainer with cheesecloth (important, don’t skip that!) over a large bowl and strain your stock to get all the bones and veggies out.
At this point, you can store it, or you can simmer it on low for about half an hour to make your chicken stock even more flavorful and concentrated. I like to simmer mine personally, but it’s not necessary!
