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Crockpot Chicken Stock

If you have not started making your own chicken stock, you are missing out on such an easy process. As I cook different chickens or parts (e.g., leg quarters), I throw the bones in a bag and freeze for when I need to make stock. Note that the difference between stock and broth, is that broth has salt. If you want to use this stock in a recipe that calls for broth, just up the salt amount in your recipe. If you do not have a crockpot you could also put all ingredients in a stock pot and simmer throughout the day.

Prep Time: 5 Minutes | Cook Time: 12 Hours

Ingredients - You do not need to use all of the vegetables listed here, but can substitute or omit for what you have on hand

  • 2 lb chicken things

  • 4 small carrots

  • 2 ribs celery

  • 1 small onion

  • Whole green onions

  • Head of garlic cloves

  • 1 tsp peppercorns

  • 1 bay leaf

  • 1 sprig of thyme, oregano, sage, or rosemary

  • Cold water


  1. Toss all ingredients into your crockpot

  2. Add enough cold water to cover

  3. Keep on low for at least 12 hours to overnight

  4. You can skim the foam at the surface off

  5. Strain and let cool

  6. Makes ~2 quarts


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