<p>Here is the best homemade Slow Cooker Chicken Stock recipe (aka bone broth). It’s easy, healthy, delicious and frugal!</p>

Slow Cooker Chicken Stock

skin,

Tbsp apple cider vinegar (make it yourself)

filtered water

onion, quartered (optional)

carrots, peeled & quartered (optional)

celery ribs, chopped (optional)

parsley (optional)

Combine all the ingredients, except parsley, in a slow cooker. Cook on low for a full 24 hours. 10 minutes before finishing the stock, add parsley (if using). Turn off slow cooker and skim any particles that have floated to the top. Allow to cool. Strain chicken parts and store in a freezer-safe bag for future stock. Discard vegetables. Chicken stock can be stored in the fridge for up to 5 days, or in the freezer for several months.

I love homemade chicken stock!  I have been making it like this for the past year or so every time I cook a whole chicken.  I'm wondering though, how many time can you cook the bones etc?  I have just been doing it once and then throwing it away...can I get more stock out of one chicken?  Thanks!

We make our own stock, faithfully, saving not only veggie scraps, but fresh herb stems (especially helpful when I accidentally cut too much rosemary or sage from a plant in our garden), in the freezer.  I get the best color in my stock when I have plenty of onion/garlic skins.  I agree, letting it go for 24 hours (or longer, I just add water to compensate for what evaporated) really makes unctuous stock, with a great mouth feel to it .
We have become stock snobs, and my hubby has designated it, "precious drops"...we get a little panicky if we run out. 
I have never tried adding the ACV, what's the purpose of that?  Releasing nutrients?

Question: My family and I recently started eating edamame in the pods. We love them!! Can these be added to the veggie broth? I keep googling, but can't seem to find any references other than composting. Anyone tried this before?

What I Learned: I thought I knew all there was to know about chicken and vegetable broth so I can't believe all the things I learned in this comment section, thank you!! I now plan to 1) re use bones, 2) try making hummus with the post broth veggies, 3) make a veggie puree soup with the leftover veggies and 4) add cider vinegar! Wow.

What I Do: I add all the same stuff everyone else has mentioned here and use the slow cooker for 24 hours or so - including corn cobs and corn water. I find that the broth is so strong that I have to use it as a concentrate. When a recipe calls for 2 cups of broth, I add 1 broth and 1 water. This works well for me because I freeze the broth in ice cube trays, so a concentrate saves room.

Salt: If you live near the ocean, try making your own salt! All you need to do is evaporate the water and you have salt. Use the sun, boil it, or put it in the oven every time you turn off the oven but it's still warm.

Sorry but I'm fairly new at this sc thing. A couple of questions. 
How much water do you add? It states fill to top but slow cookers come in a variety of sizes. Eg I have a 5.5L if someone did this same thing in a 4L obviously the texture and flavor will be different. What size do you use?
Also your text before the recipe mentions cooking method with 4hrs on hi then 10 on med-low but the recipe box says 12hrs on low.
Sooo confused.  I'd love to try this out.

Hi Tiffany, just discovered your web site looking for info about degassing beans! I have since searched many other topics and enjoying it very much! Re stock - my sisters and I make ours all the time as did my Scottish Grandmother and Mother. Just a tip re animal based stock - after you finish cooking there will be melted animal fat ... for those with a sensitive stomach eg stomach ulcer, the fat will play absolute havoc with your gut and aggravate any underlying condition. To avoid that, put stock in a large container, allow to cool and then refrigerate - this allows the fat to harden and you can remove before using or storage ... yes, the stock will also solidify or rather form a jelly, but this makes it easier to handle if you want to put in in zip lock bags or plastic containers for freezing. Chicken fat does not go as rock hard like beef fat, more thick jelly (depending on how much fat is on the chicken - I use free range chicken frames and there is virtually no fat). You sort of gently scrap across the surface with a spoon to gather it up section by section. Hard fat, run a thin knife around the edge then score into quarters across the surface and you should be able to easily lift it off with a knife or even your fingers. Cheers from Australia!

I've been using the leftover turkey carcass at Thanksgiving  to make stock thanks to you. I clean all the meat off and toss the bones in a stock pot with a couple carrots, celery, and onion. Cover with water. Add some salt and I like the flavor that a little thyme gives it. Then just let it simmer covered for 6-8 hours. I get about 1 1/2 gallons of stock. I freeze it in 2 cup bags and use to make rice or soup or a dozen other things.
Thank you for opening my eyes to the ease of making my own stock.

Do you use glass jars for the freezer when freezing the broth?

To increase the goodness of bone broth, I always do mine in the pressure cooker.  It takes about 95 minutes to really break down those bone to give up their goodness.  I have heard of slow cooking bone broth, but have heard it takes about 48 hours to really get all the goodness.

slow cooker chicken stock

Prep Time: 15 minutes

Cook Time: 24 hours

Total: 24 hours

Servings: 4

Cost: $1.31 /serving

Author : Tiffany

Ingredients

Instructions

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