Chicken Stock for Soup (or other uses)

Preparation info
  • Makes:

    3+ quarts

    • Difficulty

      Easy

    • Ready in

      4 hr 30

Appears in
Fix-It and Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes

By Phyllis Pellman Good

Published 2008

  • About

Stacy Schmucker Stoltzfus Enola, PA

Ingredients

  • 3 lbs. chicken backs and necks, or whole chicken
  • 3 quarts cold water

Method

  1. Rinse chicken. Place in slow cooker. Add water and vegetables.
  2. Cover. Cook on High 4–6 hours.
  3. Remove chicken and vegetables from broth.
  4. When broth has cooled slightly, place in refrigerator to cool completely. Remove fat and any foam when chilled.
  5. The stock is ready for soup. Freeze it in 1-cup containers.
  6. Use the cooked