There are MANY good recipes for chicken stock online.
My current favorite (that I’ve tweaked a bit over the years) is made in the slow cooker and is just so easy.
It takes maybe 5 minutes to prep and then cooks on low for 20 hours.
Place left-over chicken bones (discard any lemon or citrus you may have used in the cavity since it can make the stock turn out bitter) and small chicken pieces, chicken neck (if your chicken came with one), 1 onion and a bay leaf (if you have one) fully covered with water in the slow cooker and cook on low heat for 20 hours.
Strain the broth (using a fine mesh sieve) into a large bowl and when it cools down, you can ‘save’ the broth in 4 or 5-cup increments in your freezer (I pour into Ziploc quart sized freezer bags).
The beauty of this recipe is that you can deal with putting everything into the freezer the next day! Versus having to do it the same night you cook dinner because after your kids are asleep the last thing you feel like doing is straining, measuring and bagging chicken stock. It’s much better to do all of this in the light of day when your mind is clear and you’ve had some rest! You’re welcome…enjoy!
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