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How To Make Stock (Slow Cooker Edition)

Course slow cooker
Keyword stock
Total Time 12 hours
Author thedishnextdoor

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.