Crock Pot Chicken Stock
Jump to RecipeIngredients
- 6 Cups Chicken Parts with Bones
- 2 Cups Carrots rough chopped
- 2 Cups Celery rough chopped
- 2 Cups Onion rough chopped
- 8 Cups Water
- 4 Cloves Garlic
- 2 Bay Leaves
- 5 Sprigs of Thyme
- 2 Spring Rosemary
- Salt and Pepper
Instructions
- Combine all the ingredients together in a crockpot.
- Cook on high for 8 hours stirring occasionally.
- Cool and strain stock, cool completely in the refrigerator overnight, then place into gallon zip lock bags (double up) and freeze flat.
- 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.
- If using the stove, cook on high and bring to a boil
- Turn down to low and cook for another 7 hours, stirring occasionally.
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Simple and so easy, save all your scraps in a freezer bag until your ready to make