How many recipes can you think of where it called for chicken stock and you reached for the boxed stuff that’d been sitting in your pantry for longer than you can remember? Don’t worry, we’re in exactly the same boat. However, after another good-but-not-great soup dinner we decided to come up with a super easy, simple stock that would have amazing flavor and change our soups (for the better) for the rest of time. Enter: this slow cooker stock.
Honestly, we don’t like the hassle of adding all the chopped vegetables, wrestling with the bones of the last bird we cooked, and then emptying out our entire pantry for all the spices stock typically calls for. In this case, less is actually much, much more, because this stock tastes incredible! Set up the slow cooker and then go off and do whatever you want for the next 8-10 hours, knowing that your soup game has forever been stepped up!
Slow Cooker Chicken Stock
Yield: 3 quarts
- 3 1/2 pounds uncooked chicken wings
- 3 quarts cold water
- 1 large onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon whole black peppercorns
- kosher salt, to taste
- parsley, garnish
- Place chicken wings in slow cooker and pour cold water over them.
- Add onion, garlic, peppercorns and salt.
- Cook on LOW for at least 8 hours, or on HIGH for 4-5 hours, skimming the surface occasionally to strain the fat (optional).
- Once stock is to your liking, pour it through a strainer into a large bowl or pitcher and discard solids.
- Use immediately, refrigerate or freeze (in large, re-sealable plastic bags) for later use.
- For soups, garnish with freshly chopped parsley.
Note: stocks and broths are different because stocks usually don’t have any added salt. Feel free to omit the salt for a true stock.
Recipe adapted from Smitten Kitchen