As part of our Soup Challenge, I’m sharing my newest super easy way to make chicken stock. Chicken stock should be a staple in our diets even if we’re not on GAPS, it’s full of healthy amino acids and minerals and is easily digested. I love the rich golden color of chicken stock made from baked chicken, this method uses one pan to both bake and boil the chicken.
Crockpot Instructions: Bake chicken in the ceramic part of the slow cooker (the part that can be removed) then follow the recipe, but cook it on low in the crock pot rather than the stovetop.
Remove giblet package from chicken, and place in an oven proof stock pot (Find the kitchen equipment I use and recommend here). Preheat oven to 375* and then bake the chicken uncovered for 45-60 minutes; cooking all the way through isn’t important here because we will also boil it, we are just getting the skin nice and brown.
Use oven mitts to place the stock pot on a large burner, and fill the pot to within a couple inches of the top with filtered water. Add 2 cloves of garlic and 1 inch of fresh peeled ginger if desired, and turn to a medium-low heat and simmer for 6-12 hours, covering if you are simmering it for a longer time.
Pour off rich stock into half gallon mason jars (it makes about 1 gallon), and if desired re-fill with filtered water and re-simmer for a few hours for another gallon of slightly less rich stock, but good stock nonetheless.
The fat will rise to the top of the jars in the fridge, which can be included in soups or used as a fat for cooking.
Remove chicken from the bones of the now boiled chicken. It can be chopped up to add to soups, or used in chicken salad. I add the soft gelatinous parts of the chicken, and the skin, back into the chicken stock and it all gets pureed up in pureed soups.
Isn’t this easy? How do you like to make your chicken stock?
I make mine in a crock pot still sometimes when I’m going to be away from the house and don’t want to leave something on the stove.