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Crock-pot Chicken Stock or Broth

Author Sonja

Ingredients

  • bones left over from a whole chicken we crock-pot our whole chickens
  • 2 or more celery ribs quartered
  • 2 or more carrots quartered
  • 1 or 2 onions quartered
  • 2 cloves garlic unpeeled is fine
  • Italian seasonings
  • 2 t salt or to taste
  • 1/2 t pepper or to taste
  • optional 1 T vinegar can be apple cider
  • optional dash of Cayenne pepper

Instructions

  1. Place bones in the crock-pot.
  2. Add vegetables/scraps.
  3. Cover the bones and vegetables with cold water (cold water helps release more flavor/nutrients from the bones), but leave an 1.5 inches of space from the top of the crock-pot.
  4. If you use vinegar, combine it in the crock-pot now, and leave the crock-pot for an hour with the crock-pot off. The vinegar helps bring out the calcium in the bones.
  5. Cook on high for 4 hours, and then low for 4 to 6 hours, or cook 12-24 hours on low. The longer it slow cooks, the more flavorful it will be. This is a great recipe to cook overnight.
  6. Strain, discard vegetables, and store in glass jars. I freeze mine with no issues-just make sure you leave at least an inch of space at the top for expansion purposes.