A couple of weeks ago, I shared with you how I roast chicken. This week I want to show you an easy way to make chicken stock from the leftover carcass. (Isn’t that a gross-sounding word?)
No need to keep checking on it, you just set it in your slow cooker, and you’re set. Let’s do this thing!
First, pick the meat from your chicken and use it for some other purpose. You’re left with the bones. Put them in your slow cooker.
Next you’ll add celery, onions, and carrots. You don’t have to go crazy peeling things too much because you’re going to be straining the stock later. Just make sure they’re not dirty and yucky.
Cover everything with water.
Set your slow cooker to low and cook for about 8 hours, or overnight is really easy. Your house will smell absolutely amazing, I promise.
Once it’s done, strain the solids from the liquid. Put in your fridge. Once the fat has solidified on top, remove it. Now you can use your super tasty homemade chicken stock to make soups and other dishes. Freeze if you’re not going to use it right away.