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.
- Prep Time: 10 minutes
- Cook Time: 24 hours
- Total Time: 24 hours 10 minutes
- Yield: 6-8 Servings 1x
- Category: Soups
- Leftover whole chicken
- 1 bag worth of Vegetable scraps
- 6–8 cups of Water
- 1 tablespoon apple cider vinegar
- 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!