Easy Slow Cooker Chicken or Beef Stock

chicken stock

My favorite way to add extra flavor to any dish is to use chicken or beef stock anytime a savory dish calls for water.  Making your own stock is simple and gives you a much tastier result than store bought stock.  When you cook from scratch you control the quality of the ingredients.  With this recipe you get a low sodium stock.  If you find the stock lacking in flavor you can add extra garlic or a little bit of salt.  I normally will skip the salt and add it to my finished dishes as needed.

Easy crockpot chicken or beef stock

Ingredients:

  •         3 to 6 oz of cooked bones (chicken or beef)
  •         1 onion – leave the skin on the onion if you want a darker colored stock
  •         1 carrot
  •         3 cloves of garlic
  •         1 celery stalk

Instructions:

  1.       Remove fat skin and meat from the bones.  You don’t need to have perfectly clean bones, a little scrap of meat and fat here and there will add flavor.  You want the bones to come from cooked meat so this means you would use the bones from a roasted chicken or from bone-in steaks, roasts or beef ribs.  If you want to use raw bones it requires a little more work.chicken bones
  2.       Put bones in crock pot along with the onion, carrot, celery, and garlic.
  3.       Fill crockpot to the top with water
  4.       Turn crockpot on high and let cook for 8+ hours.  The longer it cooks the more flavor you will get in your stock.  I will usually set this up after dinner and let it cook over night.  Do not cook longer than 18 hours or your bones will start to disintegrate.
  5.       Carefully pour stock through a mesh strainer into a large bowl.bowl of chicken stock
  6.       Let come to room temperature and then refrigerate overnight
  7.       Using a spoon, scrap the excess fat that has floated to the top and solidified
  8.       Now your stock is ready to use.
  9.       Storage:  Refrigerated stock needs to be used within 3 days.  Frozen stock will be good for 6 months.  I freeze my stock in an ice cube tray and then put all of the cubes in a gallon size storage back in the freezer.  When adding stock to a recipe 8 ice cubes is about 1 cup.

Ice cube tray of chicken stock

Ice cube trays are my preferred tool for storing liquids.  It gives you about a 1 oz portion per cube and allows you to utilize your freezer space a bit better than if you were freezing cup portions in plastic containers.  I’ve tried using portion bags in 1/2 cup size and the bags tend to leak a bit prior to freezing completely.  They don’t fit into my door compartments as easily as the cubes and sometimes you want less than 1/2 cup.

chicken stock ice cubes

I am always using chicken or beef stock in my cooking.  Here are some simple preparations using the stock:

Brown Rice – 1 cup dried brown rice, 1 ½ cups chicken or beef stock, ½ salt, 1 Tablespoon dried thyme.  Bring to a boil, reduce heat and simmer for 45 minutes.

Barley – 1 cup rinsed barley, 3 cups chicken or beef stock, ½ salt.  Bring to a boil, reduce heat and simmer for 45 minutes.

Marsala Cream Sauce – Chop 1 clove of garlic and 1 shallot, fry in a skillet with 1 tablespoon of oil for 3 minutes, add ½ cup marsala wine and cook for 5 minutes, add 1/3 cup heavy cream and ½ cup chicken stock and cook for 10 minutes.  This sauce is great on scallops, pork and chicken.

White Wine Cream Sauce – Chop 1 clove of garlic and 1 shallot, fry in a skillet with 1 tablespoon of oil for 3 minutes, add ½ cup white wine and cook for 5 minutes, add 1/3 cup heavy cream and ½ cup chicken stock and cook for 10 minutes.

Chicken Soup – Combine 2 chopped celery stalks, 2 chopped carrots, 1 chopped onion and 2 Tablespoons of olive oil into a stock pot over medium heat.  Stir occasionally for 5 minutes.  Add 6 cups of chicken stock, 2 cups chopped cooked chicken, 1 teaspoon salt, ½ teaspoon pepper.  Cook over medium heat until veggies are tender.  Add cooked noodles right before serving if desired.