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“I make chicken stock usually every couple of weeks.
I have turned to making it in the slow cooker because I can toss everything in and not have to “babysit” it. What I like doing is allowing it to cook overnight while I sleep, but this can be done throughout the course of the daytime while you go about your daily tasks or head off to work, too.
There’s a few things you should consider when making homemade stock or broth. First, you can use either a leftover chicken carcass (from a roasted or rotisserie chicken) or you can use raw chicken (whole or in pieces).
Depending on what you use, there will be subtle differences in the depth, flavor and color of your broth/stock. But, either yields a delicious liquid that will result in a better quality product that store-bought. If using raw chicken, I recommend buying inexpensive cuts when they are on sale. Wings, thighs and legs work great. Save the breasts for your favorite chicken recipes…”
