Extreme CrockPotting: Homemade Chicken Stock

The following Everyday Savings Tip comes from, Emily:

Don’t throw away your chicken bones! Freeze them in a zip-top bag, and when you get a bag full, make stock!

In your biggest slow cooker (ours is a 6 qt), plunk in:

  • Frozen Chicken Bones
  • Celery
  • Carrots
  • Onion (halved, root cut off but not peeled)
  • Bay Leaves
  • 1/4 cup, Apple Cider Vinegar

Cover all with cold water, cook on low for 12-18 hours. Strain, refrigerate overnight to skim fat, and use (or freeze). ┬áThe vinegar leeches the calcium from the bones, making your broth more nutritious. We love to use this to make my son’s favorite dish, chicken & ducklings (dumplings).


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by Savings Lifestyle: Andrea on May 31, 2012

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