Slow-Cooker Chicken Stock
Nothing beats homemade chicken stock, but it requires attention. We appealed to the slow cooker for help.
Why This Recipe Works
Homemade chicken stock elevates every recipe that calls for stock, but making stock on the stovetop requires hands-on attention. We turn to the slow cooker for a more convenient method. We pile leftover chicken bones, celery, carrot, and onion in the slow cooker, submerge everything in 3 quarts of water, and then set it to cook and walk away. The slow cooker prevents evaporation and helps keep the bones submerged. Once it’s done, we refrigerate the cooled stock until the fat rises to the top and solidifies, when it’s easy to pop off and discard.
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