Making your own chicken stock is easy and a great way to use up scraps that you would have otherwise thrown out.
On Tuesday evening I roasted a full chicken in the oven. Most people just end up throwing out all the bones and other vegetable scraps from dinner but be sure to save them and put them to good use!
After clearing all the meat from the bones, place them in to your slow cooker. The bones contain a lot of good minerals and collagen that your body will love. You can also add other vegetables pieces or even scraps left over from dinner; think carrots, onion, greens, etc. You won’t be eating these when the stock is finished, but their nutrients will be released.
Fill the slow cooker with water and set it to low for a minimum of 24 hours.
When the stock is finished, strain it in to a bowl to separate all the scraps and bones out.
You can use the stock right away for making a soup or cooking or you can freeze it for a few months if you are not ready to use it.
I love making my own stock because if you read the ingredients on packaged stocks there are a lot of hidden sources of MSG and other preservatives, not to mention the high sodium content. This stock is healthy and delicious. Plus, the slow cooker does all the work!