Homemade Chicken Stock

homemade chicken stock Author: Canadian Living Credits: homemade chicken stock

The slow cooker makes fabulous stock – effortlessly. When making vegetable stock, avoid broccoli, cauliflower and brussels sprouts because their strong flavours will dominate the stock.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: November 2005


  • 2 lbs chicken backs, necks and wing tips
  • 2 onions chopped
  • 2 celery stalks with leaves chopped
  • 1 carrots chopped
  • 1 leek chopped (optional)
  • 4 oz dried mushrooms (like porcini,shiitake and oyster)optional
  • 6 fresh parsley sprigs
  • 2 fresh thyme sprigs
  • 2 bay leaves
  • 1/2 teaspoon whole peppercorns


Place chicken in slow cooker. Add onions, celery, carrot, leek and mushrooms (if using), parsley, thyme, bay leaves and peppercorns. Pour in 8 cups (2 L) water. Cover and cook on low for 12 hours.

Discard chicken. Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Refrigerate until fat congeals on surface, about 8 hours. Lift off fat and discard. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.)
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Homemade Chicken Stock