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Crock Pot Chicken Stock


I’ve tried making homemade stock in the past, but failed miserably. It was
a vegetable version with celery root and I don’t think I cooked it long enough. I make soups quite often and hate store-bought broth cubes that can be full of preservatives and added sodium. This time I made a super flavor-packed organic chicken stock made in my crock pot. I used this recipe as a guideline. This makes a lot of stock but can be froze up to 4 months.


  • one
    4-5 pound organic chicken
  • one
    medium onion quartered
  • two
    carrots quartered
  • two
    celery stalks quartered
  • four
    cloves of garlic roasted
  • four
    dry bay leaves
  • four
    fresh thyme twigs
  • 1/2 tsp
    sea salt (you’ll probably need more)
  1. Clean chicken and place into the crock pot, season with salt.
  2. Fold in chopped vegetables, garlic and bay leaves.
  3. Fill crock pot with water until it covers the chicken entirely.
  4. Cover with the lid and cook on high for 6 hours.
  5. Skim fat off the top, remove meat and refrigerate.
  6. Give it a taste to see if it needs more sea salt - mine did. Place the bones back in the pot and add in thyme. Put cover back on for 2 hours on low.
  7. In a large bowl, put a colander inside and pour the stock and filter the solids from the broth. Discard solids.
  8. (This is the key to smooth, clean stock. I used a large pot and tied some cheesecloth to the handles.) Gradually pour stock into the pot.

Let the stock cool (no longer than 1/2 hour) before transferring to jars. The stock can keep in the freezer for about 4 months.