Wednesday, December 29, 2010

Super Simple Slow Cooker Stock

This is one of my favorite recipes because 1) I love having stock on had as I use it in nearly everything I cook, 2) it's so easy to make, 3) it's so healthy, and 4) it uses all of the chicken parts leaving nothing to waste. How's that frugal mama?!

I can't believe I used to toss the chicken and turkey bones and scrap from my roastings, thinking they were just garbage. What a mistake! Turns out there are so many nutrients in those bones! I learned this from reading Nourishing Traditions by Sally Fallon. What an amazing resource. She states that chicken stock "heals the nerves, improves digestion, reduces allergies, relaxes and gives strength." The very best remedy for a cold or flu, proven time and time again by traditions and cultures from all over the world.

Not only is it so healthy, it can be used to add so much flavor to your cooking. I always use stock as the liquid for cooking any grains, such as rice or quinoa, in stir fry's, in soup (of course), in chili, and in any sautéed veggies or meats. It's uber-versatile and uber-delicious (and when you make it yourself using your roasting scraps, it's uber-cheap.)

Note: the vinegar is super important in this recipe as it helps to unlock the vital minerals in the bones...

Super Simple Slow Cooker Stock

Bones and scrap from one 3-4 lb. cooked chicken
12 cups purified water
2 tablespoons vinegar
3 carrots
3 celery stalks
1 whole onion (with peel on)

Place bones and scrap from chicken in a slow cooker. Add water. Wash and chop carrot and celery into large chunks and add to slow cooker. Quarter the onion and add.

Turn the slow cooker on at its lowest setting (preferably 10 hours or more). When the time is up, let it continue to sit in cooker for an additional 10-12 hours on "warm" setting (if no "warm" setting, just cook on low one more time through). Total slow cooking time is approximately 24 hours.

Strain and discard solids and store stock in a glass container. Will keep for up to 5 days in the fridge or up to 6 months in the freezer.


  1. So do you just store it in the frig in a jar? Do you know how long it lasts for? I'm making it tonight!!!

  2. Yes, I store in a jar in the fridge. Lasts up to one week. You can also freeze for up to six months (if I freeze any of it, I divide it up into smaller jars so that I can just take one out of the freezer at a time to use for that week...). Making it also makes your house smell like Thanksgiving Day!

  3. This looks wonderful. I will be trying it soon. Is there a print option available to make printing your recipes easier?

  4. This recipe it much simpler than making it on the stove. I'd like to try it, but I can't use vinegar, any substitutes you would recommend?

  5. The vinegar just helps to break down the nutrients in the bones... but not using it will not affect the taste at all. Go ahead and omit it and you'll never know!

  6. I'm working on a printing option, but haven't got it up yet... in the meantime, you can copy and paste into a word processing program and print from there.

  7. I usually add lemon juice instead of vinegar. It seems to work just as well, and has that yummy lemon chicken flavor!