Crockpot Chicken Stock

 

  • 6 Cups of Chicken Parts with Bones
  • 2 Cups of Carrots (rough chopped)
  • 2 Cups of Celery (rough chopped)
  • 2 Cups of Onion (rough chopped)
  • 8 Cups of Water
  • 4 Cloves of Garlic
  • 2 Bay Leaves
  • 5 Sprigs of Thyme
  • Salt and Pepper

 

  1. Combine all the ingredients together in a crockpot.
  2. Cook on high for 8 hours stirring occasionally.
  3. Cool and strain stock, cool completely in the refrigerator overnight, then place into gallon zip lock bags (double up) and freeze flat.
  4. If you are not using it within a couple of days, don’t forget to write on the bag the name and the date you made it.

You can make this on the stove top if you don’t have a crockpot. 

  1. If using the stove, cook on high and bring to a boil
  2. Turn down to low and cook for another 7 hours, stirring occasionally.

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