We had a wonderful roast chicken for dinner tonight. I always use my roast chicken carcass to make chicken stock, but I usually just put it on the stove top with some celery,carrots, onion, bay leaf, and parsley and let it simmer for an hour or a little more. I got a slow cooker for Christmas and am looking for a practical use for it. So far I've made a very awful greek chicken stew and a beef ragu that was excellent, but involved browning meat and veggies before hand and cooking on the stove top at the end to finish it. I'm hoping to make my chicken stock in the slow cooker overnight. Any advice about the best way to do this? Opinions about whether this is a good way to make chicken stock?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)