I like to make whole chickens in the Crock Pot for a couple of reasons. For one, they make a great dinner that evening, but for another, they provide leftovers for other meals during the week. One dish I like to make with the leftovers is chicken and noodles. I usually buy chicken stock at the grocery store, but when I’ve run out and in a pinch, stock is pretty effortless to make at home. It’s also a great base for chicken noodle soup. So, here is my take on easy chicken stock. I’ve scaled it down to make enough for one meal. If you have leftover stock, you can always freeze it and use it later.
Easy Chicken Stock
In a saucepan combine:
4 cups water
2-3 bones (legs work well) from cooked chicken (clean the meat off, but okay to leave some for more flavor).
1 onion, cut into chunks, skin is okay (will add some color).
2 cloves garlic, peeled
sprig of dried thyme (or 1 tsp. of dried thyme)
1 bay leaf
1/4 tsp. salt (optional)
1/4 tsp. pepper
Bring all ingredients to a boil, reduce heat, cover, then simmer on low for about 2 hours. Strain all solids and discard, reserving liquid (that’s your stock) for your chicken and noodles or whatever dish you choose. Refrigerate or freeze remaining liquid till ready to use.