How To Make Stock (Slow Cooker Edition)

Are you needing an easy way to make a homemade stock during the work week? This recipe on how to make stock slow cooker edition is your guide, and can be cooked for days!

If you happen to have meat bones let over from shredding chicken, or grilling steaks, don’t throw them out! You can reuse them to make your own stock.

For this version on how to make stock slow cooker edition, I used turkey bones. Based on the type of bones you use, that will create the base for your stock flavor. The more commonly used bones to create a stock are typically chicken and beef, but any will work. Lamb. Veal. Fish.

Whatever you have on hand and is primarily consumed in your household, use it.

There are multiple reasons why making your own stock is so great. One because you can control the salt intake. A lot of brands purchased at the market may have high quantities of salt, but when making your own, you can add less. Or none at all.

It also makes your household smell amazing. And it gives you the chance to use any leftover veggies you have in the fridge to create zero waste.

Depending on my availability during the week is how I determine how long to cook my stock for. So this recipe on how to make stock slow cooker edition is very flexible with your schedule, which is another big plus! Most of the time, I will slow cook homemade stock for 24 hours, but if I have the time, I will go up to 48 hours. It creates a richer flavor and a deeper color. And all it takes is resetting the slow cooker timer back to the 12 hour mark to begin the cooking process over again.

If you look at the photo below, you can see the difference in the stock when baking in the oven at 275* for 6 hours compared to slow cooking it for up to 48 hours. A big difference.

This guide on how to make stock slow cooker edition is also a freezer friendly. Simply measure out the stock in quantities of 1/2 cup, 1 cup or 2 cups per freezer bag based on how much you might used for average recipes.

How To Make Stock (Slow Cooker Edition)

thedishnextdoor

Print Recipe

Total Time 12 hours hrs

Course slow cooker

Ingredients

  

• 5 lbs. meat bones of your choice, most meat and skin removed (Beef, chicken, pork, veal, lamb, etc.)
• 1/2 yellow onion, halved
• 2 carrots, roughly chopped
• 2 celery ribs, roughly chopped
• 1/2-1 cup veggie discards you may have (Peelings of carrots, garlic, lemon, celery, apple, etc.) (Optional)
• 1 Tbl. peppercorns
• 1 tsp. thyme
• 1 Tbl. apple cider vinegar
• 8-10 cups water
• 1/2 tsp. salt

Instructions

 

• In a 6 to 8 quart slow cooker, place in your meat bones.
• Arrange the onion halves, carrots, celery, and any other vegetable discards around the pot.
• Add in the peppercorn, thyme, apple cider vinegar, and salt.
• Carefully add in 8-10 cups of water over the ingredients until covered.
• Slow cook for 12 hours or up to 48 hours.
• At the end of the time, let cool for at least one hour before storing.
• Store in tightly sealed bags or jars for up to 1 week in the fridge. To Freeze, pour individual quantities from 1/4 cup to 2 cups in separate freezer friendly bags and freeze for up to 6 months.

Notes

Don't add too much salt when first slow cooking your stock. Some of the water will evaporate and adding too much sodium can make it overly salty. It's best to lightly season once at the beginning and again at the end of the cooking cycle. You can also wait to season when making specific recipes with the stock.

Keyword stock