Thursday, May 24, 2012

Fresh Chicken Stock (slow cooker)

When I made the successful chicken in the crock-pot the other day, I had seen someone recommend throwing the bones, etc. back into the pot to make fresh broth or stock or whatever you like to call it. I figured this was a cool chance and not to be missed. So, after I ate dinner, I pulled all of the meat off of the chicken carcass (as some call it) and put all of the bones, skin, etc back in the pot. Well, not quite true, I was looking at the bones and said aloud "whoa, look at its spine, that's cool." Mr. More Calories glanced at it and said "that's gross," in a very matter-of-fact kind of way. I still think it was cool, but decided not to take a picture. The recipe follows for you. This can be used in anything that calls for chicken broth or stock or bouillon or whatever you prefer to call it.

I am missing a lot of kitchen tools right now because I lived in a place that had everything for 3 years and am now in the process of getting my own. Fun, but slow so far. I used a colander instead of a proper mesh strainer, so my broth remains pretty... colorful. That's ok with me, but I'm getting a strainer next because it's not always good.

One word of caution, though - that stuff is HOT when it's done! I know that's obvious, but crock pots are not meant for pouring. That means when you go to strain out the bits, be careful. I had to re-wash my counter. And a patch of floor. And 'got' to feel how hot it really gets. Just be careful.

Fresh Chicken Stock in the slow cooker
Prep time: 10 minutes
Cook time: 8-24 hours
Makes: about 5 cups

Inedible bits from 1 chicken
3 cups water

1. Make sure your chicken meat is all pulled off of the bone. You don't want to lose any of the stuff you can eat as-is!
No water added, just the chicken's own juices from cooking.

2. Put all bones, skin, etc. in the insert (the 'pot' part). Add 3 cups water.

3. Turn on crockpot to low (or simmer, depending on your cooker) for 8-24 hours depending on your patience and time available.

Pot after 24 hours
4. When it's done cooking, strain in a fine strainer, lined with cheesecloth if you really want all of the little stuff out.

Mine has a ton of floaty stuff because I don't have a strainer right now.

5. Put stock in a covered container in the fridge. The next day, skim off all of the fat that will rise to the top.

6. Use in your favorite recipe!

I actually don't have a strainer yet. And my cheesecloth is trapped in a cabinet in the construction zone. So I used a colander and will need to re-strain it to use it. I think I might make rice. Or Potatoes. Oooh, or soup. Yes, soup, that's it.

This is what was left over after the stock was strained off.


  1. Hooray! My favorite recipe girl is back! Did this a couple of weeks ago myself, and we do have a strainer, put it in a quart jar and your sister used it to make awesome rice pilaf-ish sort of dish. We didn't notice the spine tho' ;-Þ
    I need your sweet roll dough recipe, please. Guess I should ck to see if it is on here by chance, eh?

    1. I was looking inside the cavity just to see what it looked like. Some of us aren't used to pulling apart a whole chicken and get curious!


Try this and want to share how it went? Have questions before you try it? Let me know!