Chicken Stock

 

Hi friend! So, every week I make a whole roast chicken. It’s a delicious meal that my toddler is guaranteed to eat and it always gives us leftovers for the next day! As an added bonus, I always save the bones to make chicken stock. I know what you’re thinking, ” Ain’t nobody got time for that!”, but it takes no time at all to prepare. You have to shred the chicken off the bones anyway, so instead of throwing those bones away just throw them right into your crock pot. Add carrots, celery, 1/2 an onion, a bay leaf and a handful of peppercorns. Fill the crock pot with water and set on low for 24 hours. That’s it!

Once the time is up, simply strain your stock into jars and store in the fridge for a week or in your freezer.

This stock is flavorful enough to drink on its own (which I tend to do every day to aid in healing my gut) and mild enough to use as a base for soups and sauces. Once you try this, the packaged stuff you buy in the store just won’t cut it anymore!

Hope you enjoy!


Print Recipe
Chicken Stock
Prep Time 5 minutes
Cook Time 24 hours
Servings
cups
Ingredients
Prep Time 5 minutes
Cook Time 24 hours
Servings
cups
Ingredients
Instructions
  1. Place all ingredients, except the parsley, in crock pot and fill with water until bones and vegetables are covered.
  2. Cover and set crock pot on low. Cook for 24 hours.
  3. Add the parsley to the stock and turn off the crock pot. Allow to cool.
  4. Once cooled, strain the stock into containers and place in the fridge for up to a week or store in the freezer.
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