I think of Ma Ingalls every time I make this chicken stock. Homemade chicken stock is really so easy and flavorful–and you are using things you would probably throw away, anyway, so why not be thrifty like Ma Ingalls and make something of it!? If you make this versatile crockpot chicken then making this chicken stock is a must. Just leave the ingredients overnight in your crockpot on low and in the morning, you have delicious stock to add to your soups and stews! I don’t always have carrots and celery on hand, and this stock still comes out lovely, so just use what you have on hand–it’s what Ma Ingalls would do, after all.
Ma Ingalls Chicken Stock
Left over chicken bones, skin, and drippings from a whole roasted chicken or bone-in chicken pieces
8 cups water
1 carrot peeled and chopped (or a few baby carrots)
1 medium-size onion peeled and quartered
2 ribs celery trimmed and cut into chunks (if you have them)
1 teaspoon dried thyme
1-2 teaspoon kosher salt
1/2 tsp black pepper
2 bay leaves
Place all of the ingredients in the crock of a 5-quart slow cooker and cook on HIGH for 4 hours or on LOW for 6 hours or overnight.
Strain the stock and discard the solids. Use the stock in your recipe as needed or pour it into containers and allow it to cool.
To freeze: package the chicken stock into 2-cup containers and chill completely in the refrigerator. Remove any fat that rises to the top and discard. Freeze up to 6 months. Thaw before using.
If you don’t have a slow cooker, place all of the ingredients in a large stockpot and bring to a gentle boil. Reduce the heat, cover, and simmer for about 3 hours.