Saturday mornings are for homemade stock. Start with a frozen or cooked chicken carcass in the slow cooker, add your veggies and spices, and let it go 12 to 24 hours. Strain, package, and freeze.

Watch the step by step on Instagram: @magicandmotivationmama.

See the step by step on Instagram

Ingredients

  • Frozen or cooked chicken carcass
  • Baby carrots
  • Celery stalks and leaves
  • Onion, quartered
  • Garlic cloves
  • Thyme
  • Black peppercorns
  • Bay leaves
  • Water, to cover
Ninja PossibleCooker with carrots, celery, onion, garlic, thyme, and black pepper on a cutting board
Stock prep, everything ready for the cooker.
Frozen chicken carcass in the Ninja slow cooker pot
Start with a frozen or cooked carcass.
Homemade chicken stock strained and packed in freezer cups
Strain, package, and freeze.

Steps

  1. Start with a frozen or cooked chicken carcass in your slow cooker.
  2. Add the carrots, celery, onion, garlic, thyme, black peppercorns, and bay leaves.
  3. Cover with water.
  4. Cook 12 to 24 hours. The longer it goes, the richer it gets.
  5. Strain the stock. Discard the bones and cooked vegetables.
  6. Package it up and freeze.

Linewife notes

  • Saturday mornings: Put it on and let the cooker work while the house is busy.
  • 12 to 24 hours: Don’t rush it. This is the whole point of homemade stock.
  • Freeze it: Strain, pack into cups, and freeze so soup night is already halfway done.

Shop this recipe

The Ninja PossibleCooker PRO I use to simmer the stock, and the freezer containers I pack it in after I strain it.

Ninja PossibleCooker PRO Freezer containers

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