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Homemade Chicken Stock using a Slow-Cooker

Print Recipe
Cook Time 10 hrs 30 mins
Total Time 10 hrs 30 mins

Ingredients
  

  • One whole chicken carcass
  • 1 onion – peeled and quartered
  • 1 carrot – chopped into big chunks
  • 1 stalk of celery – roughly chopped
  • 1 bay leaf
  • Leftover ginger pieces and garlic cloves from the Slow-Cooked Five Spice Chicken recipe
  • 1 tsp of coriander seeds
  • Water until the slow-cooker is about 3/4 full
  • Salt to taste (optional)

Instructions
 

  • After you remove the meat from the chicken, place the carcass or leftover bones back into the slow-cooker.
  • Add in the onion, carrot, celery, and spices. Then fill the crock pot with water until it’s about 3/4 full.
  • Set on low for 10 hours, or high for 5 hours. Once the stock is done, you can season it with salt if you wish. Let the stock cool for about 20-30 minutes.
  • Then strain, and discard the vegetables, spices and bones. Refrigerate or freeze the stock in portions of 1 or 2 cups.
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