Super easy and flavorful. Perfect for soups, rice and just about anything else!
- Bones from 1-2 chickens or 1 turkey (I’ll also add the giblets, but this is optional)
- Vegetable scraps – I usually accumulate scraps (the ends of celery, carrots and leeks). I wait until I have filled a 1/2 gallon bag with scraps before making stock
- 3 cloves garlic, whole
- 1 medium onion, roughly chopped
- 4 sprigs parsley (or whatever I’ve accumulated)
- 2 sprigs thyme
- 1 tablespoon black peppercorns
- 1 bay leaf
- 8 cups water (depending on the size of your slow cooker)
- Combine all ingredients in a slow cooker and cook over low heat for 12-24 hours.
- Once cooked, strain and store in a glass container – a large mason jar will do the trick!
Flexibility is key with this recipe. Just keep a container/bag in your freezer and add the ends of carrots, celery and leeks as well as the bones from chicken or turkey. Once you’ve accumulated enough bones and about a 1/2 gallon bag full of vegetables, it’s time to make your stock!
Store in the refrigerator for 3-4 days OR store in the freezer for 6-12 months. Be sure to let the stock cool before putting in the freezer (if you’re storing it in a glass container). Do not put hot stock in the freezer in a glass container.