Chicken Stock

Store bought stock is usually chocked full of sodium and preservatives. Since I just roasted my very own whole chicken I thought I would use the leftovers to make homemade chicken stock. It is so simple, and the crockpot does most of the work!


Leftover chicken bones, fat and skin from roasted chicken
2-3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 tablespoon apple cider vinegar

Place chicken in crockpot and cover with water. Add all of the chopped vegetables and the cider vinegar. Add a couple tablespoons of salt, and a generous dash of pepper. Set the crockpot on high until the water starts to boil.P1080847

Once the water starts to boil, turn the pot to low/keep warm and let it simmer overnight. The next morning strain the mixture into a jar, or freezer bags. Be careful, it will be a little hot! The stock will last in the fridge for up to a week, and in the freezer for up to 3 months.