I have a confession to make. I never cooked or deboned a whole chicken until I was in my mid-30s. There. I’ve said it.
Since then, I’ve learned the error of my ways, and I’ve learned how to get the most out of a whole chicken. Which involves saving the bones to make stock, aka liquid gold. (Have you seen how much boxed chicken stock is in the grocery store?!)
So, here, I am going to share with you how to make chicken stock SUPER easily! You can buy a whole chicken and cook it, or you can cheat, and buy a pre-cooked rotisserie chicken! The only thing to remember is, you should start this in the evening.
First, remove all the edible meat from the chicken. I’m not crazy about this… if some of the meat stays on the bone, I’m okay with that. I can get at least two chicken based meals from the chicken that comes off one rotisserie chicken.
Next, put all the bones, skin, remainder of the bird carcass in the crock pot. (Yuk!)
And fill it to the brim with water.
Put the lid on, and cook on LOW heat overnight.
Like I said, super easy, right?!
In the morning, you will magically have chicken stock!
At this point, you can put the stock into freezer bags (after you strain it), or you can can the stock. I like the convenience of having mine in jars, but I’m also lazy sometimes and just strain it into quart ziplocks for the freezer. Either way is fine!
This time, though, I decided to can, so I strained the stock into pre-sterilized, warm jars.
And canned them in the pressure cooker (can with 1 inch headspace at 11 lbs. for 25 minutes if you’re using quart jars).
And when you’re done, pretty jars of chicken stock ready to fill your pantry and whip out later for some nice soup or rice!