Overnight Chicken Stock in a Crock

by Judy Griffin on January 6, 2014


This tastes so much better and is much more nutritious than store bought stock. It’s great for making soups, rice, grains, and sautéing vegetables.

Get more bang for your buck and make this stock after you roast a chicken. Find my recipe for Tasty & Simple Roast Chicken here


  • Your leftover chicken carcass
  • 1 onion, peeled and loosely chopped
  • Celeriac Root or 2 ribs of celery, chopped
  • 1 carrot, chopped (no need to peel)
  • 1 potato, chopped (great for extra potassium)
  • 1 bay leaf
  • 1 sprig fresh parsley
  • 1 sprig fresh thyme
  • Salt & Pepper to taste 
No worries if you don’t have all ingredients. Just go ahead & make it with what you have.


  1. After removing all edible meat from the chicken put everything back in the crock-pot including the skin, bones, cooking juices, etc.  You can reuse the original onion and spices.
  2. Add the onion, celeriac root or celery, carrot and spices on top of the carcass and fill the crock-pot almost to the top with tap water. (Filtered water is best)
  3. Turn the slow cooker onto “low” after dinner and cook all night long.
  4. After the stock is done cooking turn off the heat and pour through a strainer to remove all herbs, bones, etc.
  5. Either refrigerate or freeze the stock for future use. Freeze in a variety of containers & ice cube trays for convenience.

*If you don’t have a slow cooker just cook on low in a large stock pot.








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