For cancer caregivers strapped for time, a slow cooker can be a boon for making soups and stews. It is great for making stock and broth too. Homemade stocks and bone broths are nutritious to sip on, and can add fabulous flavor, not to mention nutrition, to soups too, but they take time and watching, cooked the usual way. A slow cooker makes this unnecessary. This easy slow cooker chicken stock recipe makes a really delicious stock from chicken bones that takes care of itself while you’re away doing other things. It freezes well too. And if, like me, you look forward to the rich delicious stock the turkey carcass can give you after Thanksgiving, this recipe will easily adapt to it, especially if your cooker is larger than the one we used here. Just up the quantities according to the weight of the turkey bones.
- In a 3- quart crock pot, add chicken bones, onions, carrots, celery, bay leaves, and thyme. Pour cold water over bones and vegetables to cover, about 8 cups. Cover with the lid and turn on high.
- Cook stock for 8 to 12 hours, skimming fat and foam off top.
- Once cooked and flavorful, strain bones and vegetables from liquid. Chill and store in an airtight container in refrigerator for up to one week or freeze for future use.
Ally Zeitz, Drexel Food Lab
- ½ pound chicken bones (see Ann’s Tips)
- 2 cups chopped onions
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 bay leaves
- 4 sprigs thyme
- 1 splash vinegar, optional (for brightening flavor)
Ann's Tips and Tricks
You can use the carcass from a roast chicken for the bones, or 4 chicken thighs. A small 3 quart cooker like the one we’ve used here will make 1 quart, enough for 2 people.