This is most definitely a recipe you want in your arsenal. Homemade chicken stock is so much better than store bought and it couldn’t be easier to make. Here’s the easiest recipe for Slow Cooker Chicken Stock and I’d bet that once you make it this way you’ll never use the stove top again!
We head home from Hawaii today and I’m a bit melancholy about leaving. Being on vacation is rad. We’ve had so many awesome beach days and I really, really love hanging out with my boys. We’ve taken Hawaii by storm and it’s been the vacation of a lifetime. If it weren’t for the dogs, I’d try and talk my husband into extending another week. But I miss my four legged gals like mad and I’m long overdue for some canine snuggles. I’m counting down the minutes until I can bury my face in their soft, chocolate ears. Not to mention my hair is in dire need of a deep condition. Curly hair + chlorine + salt water + cheap hotel products = a serious disaster. It’s time to go home.
And as awesome as this beach vacation has been, there is no denying that I am a mountain girl at heart. I miss the slopes, the cold air and my body is a craving a hearty pounding workout at altitude. I’m looking forward to getting back on my board and into my kitchen after taking almost two weeks off from cooking and am even more psyched to bring home some inspiration from the islands.
I’m high fiving myself at having the foresight to make a few meals and stock them in the freezer before we left. Or more accurately since I catered for a group the week we left and had leftovers, I popped them in the freezer so they wouldn’t go un used. It’s practically the same thing, right? While I was in there, I noticed I had not only one but two freezer bags full of frozen chicken bones. And you know what that means??? It’s time to make stock!!! Do you save your chicken bones? If not, you really should. Homemade stock is the bomb and it’s super cool to use the food you would normally just throw out.
Just like the turkey stock that I posted after Thanksgiving, this was made in the slow cooker. This recipe couldn’t be easier to make and the payoff is exponential. Exponential. Bonus that you don’t have to babysit it on the stove top either. You literally dump the bones in the slow cooker with some aromatics, cover it with water and turn it on to low. 24 hours later, you have the most savory, gut healing, homemade stock. This is bomb, folks.
After a long flight and jet lag, I’ll gladly grab a jar of this from the freezer to warm up and sip on tomorrow as I unpack and try to acclimate from vacation to real life mode.
Have a great week, everyone! xo, Kelley
- leftover chicken bones roughly equivalent to a medium sized chicken (or one whole carcass)
- 1 large onion, peeled and quartered
- 2-3 ribs celery, cut into thirds
- 1-2 carrots, cut into thirds
- 6 cloves garlic, peeled
- 1 tablespoons apple cider vinegar
- 1 tablespoons black peppercorns
- 2 full sprigs rosemary
- salt and pepper to taste
- Place leftover chicken bones or whole carcass, onion, carrots, celery, garlic, rosemary, vinegar and peppercorn in the base of a slow cooker. Fill with cold water to the top. Cover slow cooker and cook on low for 24 hours.
- Let stock cool and strain.
- Season with salt and pepper to taste.
- Ladle stock into glass jars, leaving 1-inch headspace to allow for expansion if freezing.
- Freeze stock and use for any recipe calling for stock or warm up one serving at a time an sip on the warm stock- it's good for you and tastes delicious!