The long-simmered flavor of this chicken stock comes from overnight cooking in the slow cooker - and takes just five minutes of active prep time.
I have a simple recipe for you today. In fact, it’s so simple that I never considered it “blog-worthy.” But the other day, after whipping up another batch and getting it ready to freeze, I realized that my method for making chicken stock is so easy that everyone should hear about it.
This rich and beautiful stock is the base for nearly all of my soups and chilis. I use it to make my risotto. I use it in braises. The long-simmered flavor comes from overnight cooking in the slow cooker. Though it’s doing its thing for hours, it literally takes five minutes of active prep time. Plus it makes use of that chicken carcass you’d otherwise toss in the trash (even the one from that rotesserie chicken you picked up when you were too tired to cook dinner).
Throw that in your slow-cooker, along with the limp carrots, celery and onions at the bottom of your produce drawer (I’m on to you…) and you’ve got your next meal well on its way to homemade awesomeness. By the way, have you ever read a lable on the back of store-bought chicken broth? Not only is it a huge source of hidden gluten, but it has SO MANY unnecessary and yucky ingredients.
The only problem with this stock is that the warm, cozy fragrance of soup simmering away all night sometimes makes my tummy a bit growly come morning. That’s a small price to pay…promise.
Slow Cooker Chicken Stock
The long-simmered flavor of this chicken stock comes from overnight cooking in the slow cooker - and takes just five minutes of active prep time.
French