Making stock in your crockpot is the easiest thing in the world. We buy the Perdue Oven-Ready Roasters fairly often (they’re expensive but SO delicious!) and when my husband’s done carving it, we throw the bones in the crockpot to make stock to keep in the freezer. I don’t use a recipe, but here’s what I do:
Put the chicken bones in a crockpot and cover with water. Add a bunch of veggies. In this case I used the tops of celery and an onion that I quartered. I’d typically also add carrots but I didn’t have any. Add some thyme, a bay leaf, a dash of kosher salt, peppercorns, and whatever other seasonings float your boat. Put the lid on and cook on low for 8-10 hours. Strain and let cool. I pour 2 cups’ worth in freezer bags and freeze on a cookie tray so they lay flat. Once they’re frozen, you can stack them neatly in your freezer.
Prep ahead tip: As you cook throughout the week(s), put all your veggie scraps in the freezer so when it comes time to make stock you can just pull it out to put in there.
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