Crock Pot Chicken Stock
by Kitchen Ladies
In the past, I was intimidated by the idea of making my own chicken stock and thus resorted to buying “organic” chicken stock for making soups. Although, in the last year and after reading Michael Pollan’s book, “Cooked” I have learned to enjoy the process of making it on my own and better yet, knowing exactly what’s in our food.
The next time you are at the market, check out the list of ingredients on a container of “organic” chicken stock and you are likely to see sugar and chicken flavor…what exactly is “chicken flavor” anyway?
So, without further ado, just whip out your Crock Pot and let it do the work for you!
xo Mama Ferg
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*I also added 1 leek, the chicken giblets (I know, it sounds gross-ha), 2 tsp sea salt, 1 bay leaf and no parsley. I use a 6 quart Crock Pot and was able to make 2 quarts of stock.