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Chicken Stock
Chicken Stock
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Prep Time:
25 minutes
Total Time:
1 hour 25 minutes
Effortlessly make versatile homemade chicken stock in a slow cooker for delicious soups and stews.
Ingredients:
  • 1 cut-up whole chicken (3 to 3 1/2 lb)*
  • 1 teaspoon salt
  • 1 medium stalk celery with leaves, cut up
  • 1 medium carrot, cut up
  • 1 small onion, cut up
  • 1 sprig fresh parsley
  • 4 1/2 cups cold water
Instructions:
  • Place the chicken in a 4-quart Dutch oven or stockpot. Add the rest of the ingredients and bring it to a boil. Remove any foam that forms on the broth, then lower the heat. Cover and simmer for about 45 minutes until the chicken juices run clear or the thickest part reaches at least 165°F.
  • Gently lift the chicken out of the broth using a wooden spoon inserted into the cavity and a fork or tongs. Let the chicken cool for about 10 minutes or until it's easy to handle. Strain the broth through a fine strainer, discarding the vegetables.
  • Prepare the chicken by skinning, deboning, and cutting it into 1/2-inch pieces. Remove the fat from the broth. Use both chicken and broth right away, or store them separately in the fridge for up to 24 hours or in the freezer for up to 6 months.

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