{Homemade} Crock-Pot Chicken Stock

*Disclaimer: There are no pretty pictures in this post. Mainly because I seem to be unable to make chicken stock look pretty. Thank you for your understanding.

Ya’ll I’m sick today.

Not barfing my guts out, or stay in bed sick. Just enough sick that my ears are plugged and I’m walking around in a haze with a bit of a stuffy nose.

Which is why on a day like this one I am glad I have chicken stock stored up in the freezer. Chicken stock is good for the soul, and today I need delicious soul quenching kind of food.

Please don’t hate me for never measuring when I make chicken stock. This is your chance to be wild and crazy in the kitchen. Embrace it!


You Will Need:

1 chicken carcass – I usually roast a chicken once a week and after we’ve picked the bones clean I save them for stock

Vegetable scraps – carrot peels, celery bits, and onion skins are my favourite to use, but use whatever you’ve got. Tomatoes pieces, leeks, peppers, anything really. If I don’t have any scraps around (my chickens and their little faces usually swindle me out of my peels and kitchen scraps) I’ll use one large onion (not peeled – but the loose outer skin removed), a few carrots, and several stalks of celery.

A few cloves of garlic

Pitch of black peppercorns


A Good sprinkle of herbs (I use rosemary, basil, oregano, thyme, and a few bay leaves)

Sprinkle of sea salt

1 tablespoon of raw apple cider vinegar (the vinegar draws all that goodness out from the bones of the chicken so don’t skip this one. If you don’t have apple cider vinegar you can use white)


Water to cover


  1. Throw carcass, veggies, herbs and salt and pepper in a crock pot and cover with water (Hint the bigger the crock pot the more stock you’re going to get. My motto is go big or go home). Put on low and let simmer away anywhere from 24 – 36 hours.
  2. Allow to cool
  3. Place a colander inside a large bowl, then strain the broth through the colander to strain out the veggies and bones. Store the collected broth in zip lock bags, plastic containers, or mason jars. To store my broth I fill a quart sized mason jar about 3/4 of the way full and freeze.



And you’re done! See that was super easy, and a great way to not waste any of that precious chicken; because chicken ain’t cheap!

Now when you’re sick in the middle of August with a head cold you can be reassured that you’ve got goodness waiting for you.

And amen.

chicken stock



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