Chicken Stock

10 ingredients
6 steps

Ingredients

  • 4 lbs (2 kg) bone-in skin-on chicken parts (see Notes)
  • 3 onions, coarsely chopped
  • 4 carrots, scrubbed and coarsely chopped
  • 4 stalks celery, coarsely chopped
  • 6 sprigs parsley
  • 3 bay leaves
  • 10 black peppercorns
  • 1 tsp (5 mL) dried thyme leaves
  • Salt, optional
  • 12 cups (3 L) water

Directions

  1. 1
    In slow cooker stoneware, combine chicken, onions, carrots, celery, parsley, bay leaves, peppercorns, thyme, salt, if using, and water.
  2. 2
    Cover and cook on High for 8 hours.
  3. 3
    Strain into a large bowl, discarding solids.
  4. 4
    Refrigerate liquid until fat forms on surface, about 6 hours.
  5. 5
    Skim off fat.
  6. 6
    Cover and refrigerate for up to 5 days.

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