I love having homemade chicken stock in my freezer. Any time someone in our family starts getting the sniffles or feels under the weather, I whip out a jar of it, and watch as they slowly savor each sip. I decided to try making some crockpot chicken stock so that I could just put it in overnight and not have to think about it until the next morning. I’ll never go back to using the stove top for stock again!
| Prep Time | 5 minutes |
| Cook Time | 480 minutes |
| Servings |
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Ingredients
- 1 chicken carcass a bit of meat on the bones is fine
- 1 onion
- 3-4 bay leaves
- 2-3 TBSP salt
- ground pepper optional
- water
Ingredients
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Instructions
- Place the carcass into your slow cooker.
- Add in the onion, bay leaves and salt and pepper, if desired.
- Add in enough water to come up to about 1" under the lip of the pot.
- Cover and cook for 8-10 hours.
- Once done, use a slotted spoon or strainer to remove the bones and veggies.
- I usually add in some meat at the end from the chicken, but you can just leave it as broth if you like!
- I freeze in glass jars--just make sure you leave enough room at the top for expansion, or the glass will break!
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Kim says
This might be a common sense question but how do you thaw them out to use them? I didn’t know you could freeze stuff in a glass jar. Learn something new everyday. LOL
Life Made Full says
That’s not a dumb question! I usually put the jar into a bowl of warm/hot water for a few minutes, then take the lid off and microwave (I know, bad) it. If you want to avoid the microwave, you can take it out and set it into a pot with hot water and let it sit until it thaws, but that will take awhile. Hope that helps!
Susan says
This looks great! Can you use frozen chicken pieces (unroasted backs and necks) this way too?
Life Made Full says
Sure!