24-Hour Magic Slow-Cooker Chicken Stock
- Jan 21
- 2 min read
Say goodbye to the thin, salty liquids of store-bought cartons. This is kitchen alchemy that happens while you sleep! By simmering low and slow for a full twenty-four hours, we unlock a velvety depth and bone-deep healing that simply can't be rushed. It’s more than a base for soup—it’s a collagen-packed, golden foundation that turns humble leftovers into a restorative masterpiece for the soul." Makes the best homemade chicken noodle soup EVER!
Ingredients:
· 1-2 roasted chicken carcasses
· 2 teaspoons apple cider vinegar
· 1 organic yellow onion, peeled and halved
· 3 carrots, cut into thin julienned slices (no need to peel if cleaned well)
· 3 stalks celery, cut into thin julienned slices
· 3 dried bay leaves
· 1 teaspoon black peppercorns
· 1 teaspoon kosher sea salt
· Filtered water (to cover)
Directions:
1. Assemble: Place the chicken carcass/es and all vegetables, herbs, and spices into a large (6-quart or larger) slow cooker.
2. Fill: Add the apple cider vinegar and pour in enough water to completely submerge the chicken and vegetables.
3. Simmer: Secure the lid. Set the slow cooker to HIGH for 2 hours and then set to LOW and cook for an additional 22 hours. (any time over 18 hours should do the trick!)
o Note: It is done when the bones crumble easily when pressed.
4. Strain: Turn off the heat. Use a slotted spoon to remove large pieces, then pour the liquid through a cheesecloth or fine-mesh strainer into a large bowl.
5. Cool & Store: Allow the broth to cool slightly.
6. At this point you can peel off the fat and discard it if not using.
7. Finally, either use this delicious liquid gold or transfer it to glass mason jars, and chill.
· Sipping: Serve hot in a mug with a pinch of sea salt and a squeeze of lemon for a morning wellness boost.
· Fridge/Freezer: Stores in the refrigerator for 3 days or in the freezer for up to 6 months. If freezing in jars, leave 2 inches of space to prevent cracking.
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