Slow Cooker Chicken Stock from Leftover Rotisserie Chicken
Learn how to make chicken stock in a slow cooker from a leftover rotisserie chicken. This easy recipe is so easy, you'll never throw out chicken bones again. Use a slow cooker to make flavorful chicken stock with minimal effort.
Clean of any leftover chicken from your rotisserie chicken bones. A small amount left is ok, but you don't want the bones covered all over in chicken. Add the cleaned off chicken carcass to your slow cooker pot.
Cut your vegetables into halves or quarters to make sure they fit and are dispersed throughout your slow cooker pot. Make sure to leave on the ends and skins. Add them to your slow cooker pot.
Pour in your vinegar and about 7 cups of water over the top of your chicken carcass and vegetables. You may need more or less depending on the size and shape of your slow cooker. If the water is covering the chicken bones then you have enough.
Cook on low in your slow cooker for about 9 hours. You can cook it for up to 12 hours if you are not able to complete the next step right away. Once cooked turn off your slow cooker and remove the lid to allow the stock to cool enough to be handled.
Pour your chicken stock through a strainer into a large bowl to remove any chicken bits and vegetable pieces. Place the bowl in your refrigerator for about 4 hours or until it is completely cooled and you see that the fat has risen to the top of the bowl.
Once the fat has risen to the top of the bowl, use a slotted spoon to remove as much of the fat as you can.
Carefully pour your chicken stock into ice cube trays and place in your freezer. Once they are frozen you can continue to store them in ice cube trays or you can remove each frozen stock cube and place in a gallon sized ziplock bag.
Please be aware: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.