Slow-Cooker Chicken Stock

October is the official start of soup season for us.  It's not that we don't eat soup in the summer, because once in a while we do, but fall is really when it becomes part of our weekly meal rotation.  Almost every soup I make needs stock for the base, which means I also need to make stock in addition to the soup.  Unless I go for the boxed kind, which is fine, except that it tastes like salty, dirty socks to me.  The homemade stock also perfumes the house, meaning I can skip the cleaning for one more day because it smells so good in here, thanks to the simmering soup.  

I think I have figured out the easiest and most efficient way to make stock.  Instead of leaving it on the stove all day while I tend to other tasks, I now make it in my slow-cooker, overnight, while I sleep.

The process couldn't be easier. I toss some chicken legs or bones and skin or whatever I have on hand into the slow-cooker and cover it with a few well-scrubbed carrots, which I roughly chop.  I add 2 onions, halved with the skins on - which aids in achieving a nice golden colour - and I also include some celery, lightly washed with leaves attached.  I fill the pot with cold water, add some peppercorns and bay leaves, a few tablespoons of kosher salt, and cover.  I set the temperature to low and head off to sleep.  

In the morning, I remove the chicken - which makes for a fantastic breakfast for the dog - and separate the liquid from the remaining solids.  The stock is poured into mason jars and left to cool. I then skim the fat off the top, seal my jars and store the stock in the fridge.

Do you make your own stock?  What methods do you employ for a flavourful soup?

Slow-Cooker Chicken Stock

• 4 chicken legs or equivalent in bones, skin or other chicken meat
• 3 large carrots, well scrubbed and chopped
• 2 large onions, halved (leave skins on)
• 3-4 pieces of celery, leaves attached and chopped
• 1/4 cup peppercorns
• 2-3 tablespoons kosher salt
• 3 bay leaves

Place the chicken in the slow-cooker and cover with the vegetables.  Cover with cold water and add the seasonings.  Place the lid on the pot and turn on low.  Simmer for 6-8 hours, or even longer.  The more the soup simmers the clearer and more flavourful the stock.  

Remove the chicken from the pot and drain the liquid from the remaining solids.  Pour the liquid into mason jars and allow to cool.  Skim any fat from the top of the stock, cover with the lids and store in the fridge for a few days, or the freezer for a few months.

 

Comments

[maria blackburn]

So what keeps the stock from spoiling in the fridge?

[Jan Scott]

Hi Maria - I only keep the stock in the fridge for 3 days before its all gone.  Anything longer than that and I freeze it.  I had a typo in the original post where I said it could been kept in the frdige for a few weeks...I meant a few days!

[Pam]

Do you use stewing chicken or will any kind do?

[Jan Scott]

Hi Pam - I used chicken legs actually.  Anything with a bone will yield more flavour.