Slow-Cooked Chicken Stock

Homemade chicken stock is much cheaper and tastier than store-bought.

Serves: 12Hands-on: 5 minutesTotal: 10 hours 5 minutesDifficulty: Easy

Serves: 12


  • 1 chicken carcass
  • 2 large carrots, peeled and cut into chunks
  • 2 stalks celery, cut into chunks
  • 2 medium onions, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1 head garlic, peeled
  • 2 chicken wings
  • Water


  • Place the carcass, carrots, celery, onions, parsnips, garlic, and wings into a 6-quart slow cooker. Fill the slow cooker with water until it is 2" below the top. Cover and cook on low for 10 hours.
  • Strain into a large container. Discard the solids. Refrigerate the stock overnight. The next day, scoop off any fat that has floated to the top. Discard the fat.
  • Freeze or refrigerate the broth until ready to use.