Crock Pot Chicken or Turkey Stock

READY IN: 16hrs 10mins
PaulaG
Recipe by PetsRus

I now have my crock-pot 6 months. Because I don't need it as a time saver I have not used as much as I thought I would. But, it is great to make good chicken stock and I use it for that purpose a lot. I let the crock-pot do this during the night. My crock-pot is 3 liter/quart so a small one, adjust the ingredients to the size pot you are using and use your own judgement. I find it handy to freeze some of the stock in ice-cube bags for sauces. If you do not have all the ingredients on the list...it does not matter, you also do not have to follow the amounts exactly, be creative and add other veg or more of the same, or what you have in the fridge and think is suitable for making this recipe, just let it cook slowly to get a great rich stock. Have fun with this and enjoy the result!

Top Review by Derf2440

Nice stock PetsRus, this will be great in the freezer, but I did use some fresh for a sauce, and some of the chicken for Rita's slow poke jambalaya, very tasty. I like the combination of veggies, garlic and spices. I used an old stewing chicken which ended up very tender and useful for salads. Thanks for sharing.

Ingredients Nutrition

Directions

  1. Preheat the crock-pot on high.
  2. Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
  3. Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
  4. Switch to LOW and cook for 12 or up to 24 hours.
  5. Strain, cool, skim of the fat, use the stock or freeze.
  6. If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
  7. Enjoy!

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