Easy Tender Chicken Stock Recipe

Name: Easy Tender Chicken Stock
Prep time: 30 min
Cook time: 610 min
Total time: 640 min
Yield: Serves 1 or more
Ingredients: Stewing Chicken; Salt And Pepper; 1 medium onion, quartered; 1 lemon, halved; Butter; Vegetable Oil Cooking Spray; Dried Tarragon Leaves; Dried Parsley; 1 teaspoon salt; Ground Thyme; Ground Marjoram; Ground Black Pepper

Transform a whole chicken into a flavorful stock and juicy, tender chicken meat with this incredibly easy crockpot recipe! This method yields a rich, gelatinous chicken stock perfect for soups, stews, and sauces, plus perfectly cooked chicken ready for salads, sandwiches, or your favorite dishes. Say goodbye to fussy, time-consuming methods – this recipe is your shortcut to deliciousness! Learn how to easily debone your chicken, make amazing chicken stock (that sets to a jelly!), and create incredible meals. Photos show the process from start to finish, transforming an 'old bird' into a culinary masterpiece!

Prep Time 30 mins

Cook Time 610 mins

Calories 423.9 kcal

Protein 53g

Rating 3.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Tender Chicken Stock

Stewing Chicken
Salt And Pepper
1 medium onion, quartered
1 lemon, halved
Butter
Vegetable Oil Cooking Spray
Dried Tarragon Leaves
Dried Parsley
1 teaspoon salt
Ground Thyme
Ground Marjoram
Ground Black Pepper

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How to Make Easy Tender Chicken Stock

Pat a whole chicken (approximately 3-4 lbs) very dry with paper towels. Tuck wings behind the back to create a stable rack.
Sprinkle the inside cavity generously with salt and pepper (about 1 tsp each). Place one medium onion, quartered, and one lemon, halved, inside the cavity.
Dot the chicken breast with 1 tablespoon of butter or margarine.
Lightly spray a 4-5 quart slow cooker with vegetable cooking spray.
Place the prepared chicken in the slow cooker.
In a small bowl, combine 1 tablespoon dried herbs (such as thyme, rosemary, and oregano), 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
Sprinkle the herb mixture evenly over the chicken.
Cover the slow cooker and cook on high for 2 hours.
Reduce the heat to low and cook for an additional 6-8 hours, or until the chicken is easily shredded.
Carefully remove the chicken from the slow cooker. Allow it to cool slightly before removing the skin and deboning.
Shred the chicken meat and reserve for salads, sandwiches, or other recipes. You can freeze the shredded chicken for later use.
Strain the cooking juices from the slow cooker into a bowl. Refrigerate overnight.
The next day, skim off and discard the solidified fat from the top of the juices. The remaining liquid will have set into a jelly.
Use this flavorful chicken jelly as a base for chicken soup, vegetable soup, or any recipe calling for chicken stock. It can also be diluted with water and frozen for future use.