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Homemade Overnight Chicken Stock {Crock Pot}

Author Serving Up Southern


  • 2 chicken carcasses or leftover chicken bones equivalent to one small or medium chicken
  • 1 onion peeled and quartered
  • 2 ribs celery washed and cut into large chunks
  • Celery tops
  • 2 carrots washed and cut into large chunks
  • 3 bay leaves
  • 1 - 2 fresh parsley sprigs
  • 1 - 2 fresh thyme sprigs
  • 3 - 4 garlic cloves peeled
  • 3 - 4 whole peppercorns
  • Salt to taste optional


  • After removing all edible meat from the carcasses/bones return the bones to the crock along with any juices. If you remove the skin it can be added as well, but remember this will add fat to your stock. This is a matter of preference.
  • Add all of the vegetable, herbs, spice, and salt (if using) and fill crock with water to within 1-inch of top.
  • Turn slow cooker to low and let simmer all night long. If doing this during the day you will cook on low for 8 - 10 hours.
  • When stock is done cooking turn off heat and let cool slightly. Strain through a fine mesh sieve once removing all solid ingredients, then line the sieve with a coffee filter and strain liquid again.
  • Refrigerate, or freeze for future use. I freeze mine in pint and quart mason jars, and in muffin tins for smaller portion uses. If using mason jars remember to leave about one inch headspace for expansion.


Keep in mind that there is no exact recipe for chicken stock. I recommend using at least two carcasses plus the bones to achieve the gelatin consistency, but more or less of each of the remaining ingredients will work fine - enhancing the flavor to suite your taste. Other herbs such as rosemary sprigs can be added. Leeks are another vegetable that can be added. Don't be afraid to experiment!