Recipe by Mommy2two
This is quite easy to do, and the house smells wonderful while it's cooking. I like to have some homemade stock on hand, but in the summer the thought of boiling something for hours on the stove top was too much to handle--so I decided to try the crock pot. I usually collect chicken bones, celery leaves, and little bits of onions and carrots for a while in a gallon-sized baggie in the freezer, and make up a pot of this in my 6 quart cooker every once in a while. I don't add any salt or spices to this so I can start from scratch when I use it.
Top Review by evewitch
I loved the cooking method for this, but the broth turned out very very bland. It needs some kind of herbs or salt or something. I used about 3 1/2 lb. of chicken breast bones, not picked clean (and not previously cooked). I had accidentally thrown away my celery tops and did not have any celery to add. I ended up cooking this about 23 hours, which was too long. I used the meat, but it was mushy. Also the bones were mushy which adds an ick factor. I will probably revisit this and cook for less time if I can determine what seasoning I want to add.
- 10 -12 chicken bones, picked clean
- 2 -3 celery tops, washed (including leaves)
- 2 onions, quartered
- 3 -4 carrots, peeled and cut in 2-3 inch chunks
- 12 cups water, approximately
Directions See How It's Made
- Collect chicken bones and veggies and freeze until ready to use (or until you don't have any more space in your freezer and need to clean something out!).
- Place everything in your crock pot's ceramic liner, and fill with cold water to within one inch of the rim.
- Cook on high several hours until boiling, then turn back to low several hours (the total time could be as short as 4 hours, or as long as 24--it just depends on how long you want to leave it).
- Fish out all the bones and veggies.
- Let cool about an hour, and then strain, using a colander and a layer of paper towels, or a clean dish towel, into a clean container large enough to hold all the liquid.
- Place in the refrigerator several hours or overnight.
- Skim the fat off the top, and store in freezer bags in your freezer (which hopefully now has room for about 12 cups of stock!).