An easy chicken or turkey stock recipe that uses the convenience of a slow cooker! This homemade stock is flavorful enough to drink on it's own and mild enough to use as a base for a variety of meals!
One of my families favorite meals is a whole roast chicken. It's so good that I make it EVERY SINGLE WEEK! Then, I use the bones and carcass to make a slow cooker chicken stock!
After Thanksgiving and Christmas, I use the bones and carcass of the turkey we eat to make the best homemade turkey stock!
There really is nothing like homemade stock! It's easy to make, flavorful, and you know EVERYTHING that's in it!
Take a look at the ingredients listed on a box of chicken or turkey stock next time you're grocery shopping...not good.
What are the health benefits of stock?
Stock is so good for you! It's a low calorie drink that's easy to digest and is rich in minerals.
I try to drink a cup of homemade chicken stock every day to give my immune system a little boost and help heal my gut.
What's the difference between broth, bone broth, and stock?
They're all made in the same basic way; simmered in water with a mixture of veggies and seasonings. However, there are small differences!
Broth: Broth uses almost all meat and a minimal amount of bones, such as the bones in chicken thighs. The broth simmers for about an hour or two, which is a relatively short amount of time when compared to bone broth or chicken stock. It also has salt added to the liquid.
Bone Broth: Basically ALL bones and just a tiny amount of meat (if any) is used to make bone broth. It simmers between 12 and 24 hours, with the main purpose being to extract gelatin and minerals from the bones and joints.
Stock: Stock is made using mostly bones with a small amount of meat attached, like the bones and carcass from a whole roasted chicken. It simmers anywhere from 6 to 12 hours and does not include any salt.
How to make slow cooker stock
Place the carcass and bones of a roasted chicken or turkey into the slow cooker.
Add carrots, celery, half an onion, a bay leaf, a capful of apple cider vinegar (without the mother) and a handful of peppercorns.
Fill the slow cooker with cold water until it just covers the carcass and secure the lid.
Set the slow cooker to low and allow to simmer anywhere from 8 to 12 hours.
You can even leave it simmering for 24 hours to extract the most collagen and minerals from the bones.
Once the time is up, strain the stock through a fine mesh strainer or cheesecloth and discard the vegetables, bones, and carcass.
Allow the stock to cool on the counter for about an hour before covering and transferring to the refrigerator to cool completely.
Once chilled, scoop off any fat that may have solidified on top of the stock and discard it.
Your stock is now ready!
How to store Chicken stock
Keep the slow cooker stock in an airtight container for 5 to 7 days in the refrigerator or freeze the stock in mason jars and store for up to 6 months.
I typically freeze my stock in ½ cup portions.
Recipes using stock
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Slow Cooker Stock
- 1 whole roasted chicken or turkey carcass
- 2 large carrots washed and halved
- 2 celery stalks washed and halved
- ½ large Spanish onion
- 1 bay leaf
- 5 peppercorns
- 1 teaspoon apple cider vinegar
- Place all ingredients in the slow cooker and fill with cold water until bones and are just covered.
- Secure the lid and set the slow cooker on low heat. Cook for 8 to 12 hours.
- Once cooled, strain the stock into containers and place in the fridge for up to a week or store in the freezer for up to 6 months.
- Strain the vegetables and bones from the stock using a fine mesh sieve and discard.
- Allow the stock to cool completely on the counter before covering and placing in the refrigerator.
- Once chilled, scoop off any fat that has hardened on top of the stock and discard. The stock is now ready!
- If following the Specific Carbohydrate Diet (SCD), use apple cider vinegar without the "mother".
- Stock can be stored in an airtight container in the refrigerator for 5 to 7 days or up to 3 months in the freezer.