Homemade Chicken Stock
Ingredients
- 1 chicken carcass (note: anytime you have a whole chicken, don't discard the carcass. Place in a Ziploc bag and throw in freezer and use it for chicken stock when you need it)
- 2-3 tbsp Italian seasoning
- Carrots, celery, onion (all optional, use some, all or none - when you have these veggies, save any end pieces and skins. Throw them in ziploc bag, place in freezer, and use them for your next stock)
- 1/2 tbsp Salt (optional)
- Water
Instructions
- Combine all ingredients into Crockpot or large pot on stove.
- Add salt OR leave out. You can always add it later, depending on what you use the stock for.
- Fill pot with enough water to cover chicken by about 1 inch.
- Cook on low for 5-6 hours in crockpot, on high for about 3-4 hours. For stovetop, bring to a boil. Simmer for about 4-5 hours or longer depending on how strong you want your stock. Check for water levels if cooking on stove top.
- Strain and store in fridge for about 3-4 days. If you used a whole chicken, take all the meat off and save it for later. Stock can also be canned in a pressure canner (see pressure canner instructions for soup or stock).
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