Eightyrecipes
Slow Cooker Chicken Stock
Ten cups of clear golden chicken stock from one leftover carcass, cooked overnight on low and strained in the morning.
Ingredients
- 2 1/2 lb chicken bones or carcass 1 to 1.4 kg
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 2 stalks celery roughly chopped
- 2 cloves garlic lightly crushed
- 1 tbsp apple cider vinegar 15 ml
- 8 cups water 2 to 2.5 litres, to cover
- 1 tsp salt 5 g
- 1/2 tsp black pepper 2 g
Instructions
- Place the chicken bones or carcass in the slow cooker.
- Add the onion, carrots, celery and garlic.
- Pour in the apple cider vinegar and enough water to cover everything by about an inch.
- Add the salt and black pepper.
- Cover and cook on LOW for 12 to 18 hours, without lifting the lid.
- Strain the stock through a fine sieve and discard the solids.
- Allow the stock to cool, then chill it and lift off the set fat before storing.
Notes
Nutrition values are an estimate. Cook it on Low only, since a rolling boil emulsifies the fat and turns the stock cloudy. Keep the water to about an inch above the bones, and season lightly now so you can season properly in whatever dish it ends up in.
Nutrition
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating