Next time you cook a whole chicken, don’t throw away the bones! We cook whole chickens at our house all the time. We roast them, smoke them and sometimes do a beer butt chicken on the grill. What I love about cooking a whole chicken, is that I am able to get about three meals out of them.
Today I am going to share my recipe for making homemade chicken stock in the crock pot.
- 1 large carrot
- 1 large stalk of celery
- 1/4 large white onion
- 1 tablespoon olive oil
- bones from a whole chicken
- 1 teaspoon italian seasoning
- salt and fresh ground pepper, to taste
Get some olive oil heating in a pan or pot. Chop your veggies to a uniform consistency. For chicken stock you just need to do a large dice. I didn’t have a large carrot or a large celery stalk, so I used two small ones of each. I used about half of the onion shown in the picture. Saute your veggies in the olive oil until they start to get a little tender.
While your veggies are cooking, you need to work on your chicken. Take your whole chicken and get as much meat off the bones as possible. You want to keep all the bones for this recipe. Save any chicken meat you pulled off the chicken and use to create another recipe (chicken salad, shredded chicken tacos, etc.).
- I will freeze it in a gallon size ziploc bag. I usually do this in 4 cup serving sizes. Lay the bag flat in your freezer to freeze, and then you can either stack them, or put them upright in your freezer to store.
- The other method of freezing chicken stock is to freeze the stock in ice cube trays. Once the stock is frozen, pop the cubes out and place in a ziploc bag. Depending on your ice cube tray, each cube usually yields around 1 tablespoon of stock. This is great for when a recipe only calls for a small amount of stock to be added.
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