You might be wondering why I’m describing chicken stock with such highfalutin words like “liquid gold.” Well, if you’ve ever tasted the real stuff, you know that I am speaking the truth. It’s rich, silky, and packed with flavor. I am stating right here and now, that yes, it deserves this special title!
The great news is, there’s an easy, no fuss way to make your own stock by using your crock pot! When I discovered this method, I actually got quite excited at the opportunity to make my own stock without fussing over a simmering pot all day. I use at least 1 box of chicken stock every week for soups and stews so I knew could this go a long way at cutting my grocery store bill while adding flavor to my recipes. The funny thing is, I roast a chicken once a week! I’ve cooked a whole bird either on a Sunday or Wednesday for years – it’s developed into more of a tradition than a habit, plus everyone loves it.
Here’s how this works – after the family had enjoyed my lovely bird, I just put him my crock pot along with some veggies (no need to chop them), seasonings and water. I put the lid on the slow cooker, set the timer for 10 hours and went to bed. 
The next morning, magic had happened in my kitchen. I let the pot cool for a bit then strained out all that golden goodness. I filled 2 cup mason jars and stored my treasure in the fridge. I am just tickled that I can cook one recipe, then use the ingredients to make 4 or 5 other dishes. That one $10.00 chicken has now turned into about $16.00 with of stock, 4 delicious dishes and made 4 people around my family table very, very happy. Now you know why I call this stuff, liquid gold.
Crock Pot Chicken Stock | "Liquid Gold"
Equipment
Ingredients
- 1 roasted or rotisserie chicken - most of meat removed
- 3 carrots
- 3 stalks celery
- 1 onion - rough chopped
- 2 bayleaves
- 1 clove garlic
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 10 cups water
Instructions
- Add all ingredients to crock pot and cover with water. Put lid on crock pot. Set temperature to low and timer to 1o hours
- After cooking time, allow stock to cool for 30 minutes in slow cooker. Discard large solids then drain stock through a fine mesh strainer. Cool completely then store in containers in refrigerator or freezer until ready to use.
- MAKES 8 -9 cups.
Use your homemade stock in these recipes:
You Might Also Like
-
Recently, I posted about getting a jump on meal planning by sharing how I oven…
-
Tender, juicy, slow-cooked pot roast is a lifesaver when your daily schedule becomes hectic. This…
-
Welcome friends! I know you all found some great recipes last week and I can't…
Christine
This look so easy and a great way to save a little bit of money. I’m just wondering what you do with the veggies afterwards?
Donya
I strain the broth and throw away all the chicken and veggies. They’ve done their part!
Thanks for stopping by!!
~Donya
WENDY
Hi Donya,
Love your recipes and website.
Great to find a simple recipe for chicken stock. I have two questions:
How long would you recommend storing in the refrigerator?
Any tips on freezing? What type of container?
A raving fan!
Donya
WOW! Thank you so much for the kind words, Wendy. I’m glowing!
I’m glad you like the recipe. If you store the stock in a sealed container in the fridge, 4-5 days max. You can freeze the stock and it works beautifully. I use 2 quart plastic containers specific for freezing. I just let the stock thaw in the fridge then use it up. Easy, peasy!
Keep in touch, my friend.
XO,
~Donya
CatW
Thx for the answer – that was my question too. Have a couple of crock pots and on days off gonna have a couple going to stock up – no pun intended.
Donya
Hey!
Thank you so much for your fantastic rating, I appreciate it! It sounds like you’ve got a great system going, let me know how the stock turns out. I hope it goes well!
~Donya
Linda Coplin
Can’t wait to try thia, how would you make beef broth?
Donya
I’ve not made beef broth but the process would be similar.
Thanks and have a great day!
~Donya
Wendi
Beef broth is equally amazing, but beef bones can be a bit harder to come by. A whole chicken is just perfect for making chicken broth! Bone in roasts and steaks just don’t yield nearly enough bones.
I have a ziploc freezer bag that I stick bones from roasts or steaks in (and another for veggie scraps for vegetable broth). I buy beef soup bones to make a batch of beef broth and add any frozen bones I have. The different types of bones and leftover meat create a more complex broth. Where I live, the soup bones are usually available frozen. They can also be ordered online if they’re difficult to find in your area.
Otherwise, the process is pretty much the same and just as delicious! There are a few things that can be done a bit differently, but don’t have to be. Sometimes I’ll blanch the bones for a clearer broth if I’m not being lazy (which means I only do this if I’m making it for company, lol). The bones can also be roasted before hand to give the broth a great roasted flavor (this can be done with chicken and pork stocks as well). It adds another dimesion of flavor, but the extra step means I only do this about half of the time. The big one, for me, is the cooking time. As often as possible, I cook my broths for 24-48 hours so that they become delicious bone broths with all the added health benefits. I try to have one on hand at all times for cooking and just for sipping on. Donya is not kidding about broth being liquid gold!
I realize I’m two years late to this party, but I just started browsing this blog and I’m loving the content! Donya has probably made beef broth at this point and has a recipe up. Lol Oh well, maybe future readers will get some value from my ramblings.
Donya
Hey there Wendi!
Wow! Thank you so much for sharing, I am glad you found your way to my blog, welcome to the Southern Soul family! This seems like quite the Beef Broth technique, I appreciate your sharing it, I am sure many people will find this valuable. Thank you so much for your support and for your phenomenal rating, if you ever have any questions about a recipe don’t hesitate to ask!
Best,
~Donya
Kerry
Thank you , I usually just boil all of that, but this idea is so much better and I’m sure I’ll get more broth this way.
Donya
Hey there Kerry!
Thank you so much for your sweet comment and your fantastic rating! I guarantee you’ll get a ton of Chicken Stock with this recipe, and like the title says, it’s pure “liquid gold”. I really hope you enjoy this recipe, let me know what you think! Thanks for your support!
~Donya