{"id":367,"date":"2019-05-21T04:00:00","date_gmt":"2019-05-21T11:00:00","guid":{"rendered":"http:\/\/www.kyleecooks.com\/?p=367"},"modified":"2021-07-10T06:59:48","modified_gmt":"2021-07-10T13:59:48","slug":"diy-chicken-stock","status":"publish","type":"post","link":"https:\/\/www.kyleecooks.com\/diy-chicken-stock\/","title":{"rendered":"How to make Chicken Stock (slow cooker & pressure cooker)"},"content":{"rendered":"\n

This Chicken Stock<\/strong> recipe<\/strong> is so easy, and requires very little hands-on attention from you, and results in some delicious, very cost-friendly chicken stock.<\/p>\n\n\n\n

You’ll use your crock pot\/slow cooker or your instant pot\/pressure cooker to make this recipe, just set it and forget it while it cooks all day!<\/p>\n\n\n\n

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So. You roasted a chicken for dinner, and have a chicken carcass in your fridge. Or you got a rotisserie chicken from the grocery store, and after the chicken was eaten, you considered throwing the bones away? <\/p>\n\n\n\n

Don’t do it! This is a great way to use up all the vegetables in your fridge that are past their best, use a chicken carcass, and get some gorgeously flavored stock to use in your favorite recipes later on.<\/p>\n\n\n\n

Whenever I have a bag of carrots that are past their best, but still good – I throw them in a zip lock bag in the freezer. I add celery ends whenever they start to wilt. If I don’t have any freezer veggies – I just use fresh ones from my refrigerator. The point is – this recipe is incredibly forgiving, and very versatile.<\/p>\n\n\n\n

Homemade chicken stock is always full of flavor, and I love that you can customize it to your own personal tastes. I do this by adding fresh rosemary, oregano or thyme (or all of them if I have it) to mine.<\/p>\n\n\n

Use it in a variety of recipes, right here on this site! Try my Risotto Recipe<\/a><\/strong> or my Chicken Rice Soup<\/a><\/strong>!<\/p>\n\n\n

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What you'll find in this post:<\/p>\n