Homemade stock means long hours over the stove, tons of ingredients and a big mess, right? 100% wrong. First, up our stock is made of items that were destined for the trash bin. Next, we store them in a ziptop freezer bag. Then we put our slow cooker to work to lazily bubble up 15+ cups of full-flavored stock. So the answer is absolutely yes! You can make your own homemade stock. (PS: for our Vegetarian and Vegan friends, check out our Vegetable Stock!)
Be sure to listen to Anne's Q&A on stock and broth on our podcast Smidgen. It's a fun listen plus we make soup and sandwiches. Prepare to be inspired!
We used a 6 quart slow cooker. While the volume is 24 cups, the stock ingredients do take up space, so you'll yield more like 18-20 cups of stock. You're looking to add a full gallon-sized zip top bag of ingredients (this was about 3 lbs for us) to the slow cooker. Your ingredients should be predominately chicken, onion, garlic and celery with a smaller ratio of carrot. Carrot is sweet and can take over the flavor of the stock.
1 lb bony chicken pieces (back, wing tips or feet)
2 lbs (about a filled gallon ziptop bag) Celery pieces and trimmings, Onion pieces, trimmings and papers and Garlic cloves, trimmings and papers
1 carrot, cut in large chunks (no carrot peelings)
Handful parsley stems
12 Whole Allspice Berries
2 Bay Leaves
Place all ingredients in a 6 quart slow cooker. Cover with cold water and set the heat to low. Cook for 8-12 hours. Strain off ingredients and store in the refrigerator or freezer. Use refrigerated stock within 10 says. Use frozen stock within 8 months.
Take the flavor in different directions...