Ingredients Jump to Instructions ↓

  1. 1 chicken carcass (I either use the leftover one when I roast a chicken or save the carcass from one of those rotisserie numbers from the grocery store)

  2. 1 onion, sliced in half

  3. 1 carrot, rough chopped into chunks

  4. 3 stalks celery (this is a great use if you've got some wilty celery that isn't BAD but doesn't have that nice crunch)

  5. 2 cloves garlic

  6. salt

  7. fresh ground pepper

Instructions Jump to Ingredients ↑

  1. Nice and simple. Dump it all in the crock pot, cover within a half inch of the top with water, and cook on high for 6 hours or low for 12.

  2. Place a colander over a bowl large enough to hold the stock and strain out the carcass and vegetables.

  3. Chill overnight.

  4. In the morning, skim the congealed fat off of the top.

  5. Either refrigerate for up to 1 week or freeze.


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