I typically make stock right after I cook a whole chicken in the slow cooker. After we have eaten and I have taken the rest of the meat off the chicken bones I put the bones and skin back into the slow cooker with the liquid that was leftover after cooking. Yes, this is mainly fat, but it will add flavor to the stock and then it will be skimmed away later. Next, add all those carrot peels and onions skins you have been saving.* This is also the time to add in the giblets you saved from inside the chicken. Next, cover all this yummy goodness with about 8 cups of water. I like to let my slow cooker cook on low for 10-12 hours.
In the morning, I turn the slow cooker off when I get up to allow the stock to cool a bit. I then strain the stock, allow it to cool some more and put it in the fridge.
When I get home at night, I skim the fat off the top of the stock, then I put it into mason jars to store in the freezer. That it, unless I plan on using it for another recipe later in the week. Then I just store what I need in the fridge!
This chicken stock tastes a million times better than store bought and it is SO EASY to make. Enjoy!
*Tip: any time you cut onions, celery, garlic, or peel carrots or parsnips, save all the skins and ends and peels in a bag in the freezer. That way, when you are ready to make homemade stock, you won’t have to waste any vegetables, you will be able to use all these odds and ends. You’re stock won’t taste exactly the same each time you make it, but it will still be delicious!