Chicken Stock

You can also use your slow cooker to make this stock. Halve the recipe and cook in a 4-6 quart slow cooker, on low for 8-10 hours or on high 5-6 hours. (makes 6 cups)

Yield: 12 servings ( Serving Size: cups )
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  • 4 pound(s) bone-in chicken pieces,preferably necks,backs & wings
  • 4 stalk(s) celery sliced
  • 4 carrots sliced
  • 2 large onions sliced
  • 4 sprig(s) fresh flat leaf parsley
  • 1 tablespoon(s) black peppercorns
  • 2 bay leaves


  1. 1. In a large pot, combine the chicken,celery,carrots,onions,parsley,peppercorns,bay leaves, and 16 cups water. Bring to a boil, reduce heat, and simmer, partially covered, for 2 hours, occasionally skimming off and discarding any foam that rises to the top.
  2. 2. Strain the stock through a fine-mesh sieve and discard any fat that rises to the top. The stock can be refrigerated for up to 4 days or frozen for up to 3 months.
September 2012

This recipe is a personal recipe added by LMStone61 and has not been tested or endorsed by MyRecipes.

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