There are tons of different ways to make your own chicken stock at home. I love to use a crockpot because it frees me to go about life as usual without having to have a big pot simmering on the stove for several hours. I like to cook all grains (rice, quinoa, etc.) in chicken stock to sneak in some more substance and protein to my meals.
I love to begin a week by cooking a whole chicken and use the meat for various meals throughout the week. I save the bones and veggie scraps for this easy easy stock. After making and cooling the stock I freeze it in 8oz jars for up to 3 months. Then I just thaw the stock as needed.
Ingredients
- Chicken bones leftover from meat that has been cooked
- 8-12 cups of water
- 2 bay leaves
- 1 garlic clove
- Veggie scraps (carrots, celery, onion, etc)
Method
- Combine the chicken bones, water, garlic, bay leaves, and any veggie scraps in a crock pot
- Cook on low for 24 hours
- Turn crock pot off and let cool before transferring to jars by pouring through a strainer (the liquid will be about half the size as what you started with)
- Freeze for up to 3 months and thaw before using
The Lovell Table 
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