How to make homemade chicken stock in a crock pot
This recipe features a simple yet flavorful slow-cooked whole chicken, infused with the aromatic onions and carrots. Once done, the resulting succulent chicken and the rich homemade stock provide a versatile foundation for an array of dishes, from comforting soups to hearty stews and beyond.
Servings: 8 serves
Equipment
Ingredients
- 1 Whole Chicken Organic or free-range if possible.
- 1 Large Brown Onion Peeled and cut into quarters.
- 1 Large Carrot Peeled and cut into large pieces
- Sea Salt and Black Pepper to season
Instructions
- Gather your ingredients, opting for a whole free-range or organic chicken. Dice and peel the onion and carrot.1 Large Brown Onion, 1 Large Carrot
- Place the chicken, onion, and carrots in a slow cooker, ensuring the chicken is fully covered with water.
- Set the slow cooker for 8 hours on low or 4 hours on high
- Once cooked, carefully remove the chicken and strain the aromatic chicken stock.
Notes
The above recipe makes a perfect base for many dishes; however, you can try adding some other ingredients to play with the flavors:
- Add celery stalks if you enjoy its flavor.
- Include garlic cloves for depth.
- Infuse aromatic notes with parsley, thyme, rosemary, and bay leaves.
- Introduce a subtle, spicy kick with whole black or white peppercorns.
- Add warmth and depth with a few slices of fresh ginger.
Store Cooked Chicken:
- Cool cooked chicken.
- Place in an airtight container.
- Pour chicken stock over to keep it moist.
- Seal tightly and label with the date.
- Refrigerate for 3-4 days or freeze for longer storage.
Store Chicken Stock:
- Cool stock to room temperature.
- Strain to remove solids.
- Pour into airtight containers, leaving space for expansion.
- Label with the date and refrigerate for 4-5 days or freeze for months.
- Thaw frozen stock in the refrigerator overnight.
