Thanks for a great recipe and tips. Here's another tip. If you start with raw chicken, just take the chicken off the bones when cooked and continue cooking carcass. Use the chicken in desired recipe.
I have to confess, I'm one of those people who throw out the carcass...I've never made chicken stock in my life before this recipe. But it was so easy, I'll never waste another chicken carcass again. All day in the crockpot it smelled amazing, and I felt so proud of myself. I froze several one-cup containers, and one month later when I used them to make chicken soup, it was delicious. I added some garlic and onion flakes to the broth, along with veggies and shredded chicken. My kids both asked for seconds, and I barely have enough to take for my work lunch tomorrow! Next time I'm going to try the stock for cooking rice. I can't wait!
I tried this recipe this weekend thanks to your reply to my post in the OAMC forum. I must say it was very successful! All the tips at the bottom of the recipe guided me well, especially the part about the gelatinous consistency. All of my years of cooking with canned, I would have thought I did something wrong! I used a roasted chicken carcass (with giblets) and a carcass from my grandmother's thanksgiving turkey (so I guess it's more "poultry stock" than chicken stock). This is frozen in portions in my freezer for future use. Thank you so much for this perfect recipe!
This is such an easy way to make chicken stock. I have used this method many times!
This was great! It was super easy to make and had TONS of flavor. I used a turkey carcass, and added a quartered shallot, more garlic, fresh thyme, a bay leaf and 5-6 whole peppercorns. Wonderful method, it is very convenient to make stock in the crock pot.
This was so easy to do and the Stock was so thick and easy to manage. Thank you