Kittencal's Best Chicken Stock/Broth (Crock Pot Option)

READY IN: 28hrs
SERVES: 12-15


  • 4
    lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
  • 2
    large onions, do not peel the skin off, and cut in large pieces
  • 2
    large unpeeled carrots, washed
  • 2
    large celery ribs, cut in half
  • 1
    head garlic, broken into cloves (can leave the skin on)
  • 2
    tablespoons salt (or to taste)
  • cold water, to cover all ingredients


  • Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
  • Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
  • Place on stove element; cover and bring to a full boil.
  • Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
  • At this point you can transfer to a crockpot.
  • Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
  • Adjust salt to suit taste.
  • After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
  • Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
  • THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
  • Remove any fat that has gathered on top.
  • Heat again until just to a liquid (this will make it easier to strain).
  • Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
  • Let cool completely and freeze in containers.