Crockpot Chicken Stock is the perfect base for soups, stews, and sauces, packed with rich, savory flavors made with simple ingredients like chicken bones, vegetables, and aromatic herbs, it slowly simmers to create a deep, comforting broth.
Tips and Tricks for the Best Crockpot Chicken Stock
Roast the Chicken Parts First: For an even richer, deeper flavor, consider roasting your chicken parts (bones, wings, carcass) in the oven at 400°F for 30 minutes before adding them to the Crockpot. This caramelization adds a deeper, roasted flavor to the stock.
Use Cold Water: Always start with cold water to allow the flavors to gradually release during cooking. If you start with hot water, the flavors might not extract as efficiently.
Skim the Stock: During the cooking process, if you see any scum or foam rise to the top of the stock, skim it off with a spoon. This step helps keep the stock clear.
Don’t Overcrowd: Be mindful of how much water and chicken you add. The stock should be fully submerged, but don’t cram too much in. If necessary, adjust the water level or use a larger Crockpot.
Variations of Crockpot Chicken Stock
Herb-Infused Chicken Stock:
For a fragrant twist, try using fresh basil, dill, or tarragon alongside the usual thyme and rosemary. These herbs add a unique, garden-fresh flavor that pairs wonderfully with chicken.
Spicy Chicken Stock:
Add a few slices of fresh ginger, a couple of dried chilies, or even a cinnamon stick for a warm, slightly spicy undertone. Perfect for Asian-inspired recipes!
Vegetarian-Friendly Stock:
If you’re vegetarian or vegan, simply omit the chicken entirely and replace it with more vegetables—leeks, mushrooms, and root vegetables like sweet potatoes can give you a deep, rich flavor without the meat.
How to Serve Homemade Chicken Stock
Chicken stock can be used in countless ways! Here are a few ideas for how to incorporate it into your meals:
- Soups & Stews: A base for your favorite chicken noodle, vegetable, or potato soup.
- Gravies & Sauces: Add depth to gravies, curries, and sauces by substituting water with your homemade stock.
- Cooking Grains: Use chicken stock instead of water to cook rice, quinoa, or couscous for added flavor.
- Sip it Plain: Warm up a cup of stock on a chilly day. It’s nutritious and soothing, especially when you’re feeling under the weather.
How to Store Crockpot Chicken Stock
- Refrigerator: After cooling, store the chicken stock in an airtight container in the fridge for up to 4-5 days.
- Freezer: For longer storage, chicken stock freezes beautifully! Transfer the stock into freezer-safe containers or ice cube trays for easy portioning. It can be stored in the freezer for up to 6 months.
- Gelatinous Consistency: Don’t worry if your stock turns jelly-like after cooling—this is a sign of a well-made, collagen-rich stock! Simply reheat it, and it will return to a liquid state.
Recipe FAQs
Can I use store-bought chicken stock in place of homemade?
While store-bought stock is convenient, it often lacks the richness and depth that homemade stock provides. However, if you’re in a pinch, you can use it, but consider adding extra herbs or spices for enhanced flavor.
Can I make Crockpot chicken stock with leftover rotisserie chicken?
Absolutely! Using rotisserie chicken bones or leftover chicken carcasses is a great way to make quick and flavorful stock.
How do I know when the chicken stock is done?
The stock should have a deep golden-brown color, and the liquid will taste savory and rich. It should reduce slightly by the end of the cooking process, and the bones should appear clean and bare after being simmered for hours.
Can I use chicken breasts or other cuts of meat for this stock?
Yes, you can. However, cuts with bones and skin, such as wings, thighs, or a whole chicken, are ideal because they contribute more collagen to the stock, creating that luxurious, velvety texture.
Crockpot Chicken Stock
Crockpot Chicken Stock is the perfect base for soups, stews, and sauces, packed with rich, savory flavors made with simple ingredients like chicken bones, vegetables, and aromatic herbs, it slowly simmers to create a deep, comforting broth.
Ingredients
- 2 ½ pounds bone-in chicken pieces
- 6 cups water
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 onion, quartered
- 1 tablespoon dried basil
Instructions
- Add the chicken, water, celery, carrots, onion, and basil to your slow cooker.
- Set it to cook on Low for 8-10 hours, letting all those flavors meld together.
- Once done, strain the stock and discard the vegetables. You can remove the chicken meat from the bones and use it for soups or other recipes.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 265mgSodium: 241mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 60g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final outcome
Making your own Crockpot Chicken Stock is one of the simplest and most rewarding kitchen projects you can undertake. It’s affordable, customizable, and packs a punch in terms of flavor and nutrients. Whether you’re an experienced cook or just starting out, this recipe will quickly become a staple in your kitchen.
Try these other crock pot recipes:
