I mean, I have the recipe for post-Thanksgiving turkey stock, which is very similar… but I thought I should treat one of my favorite fridge and freezer staples to it’s own recipe. If you use chicken feet, it is very likely your stock will gel once it is cooled–and that’s cool.
1 to 2 pounds chicken bones (feet, head, leftover carcass from this week’s roast, saved wing bones, drumettes, what have you and what fits in your stock pot or crock pot WHEW!)
1 tablespoon apple cider vinegar
1 medium onion, cut in half
2 carrots, broken into a few pieces
3 stalks celery, same as the carrots
12 whole peppercorns
fresh or dried herbs, if you desire (1 tablespoon dried rosemary, or maybe 2 sprigs fresh thyme, you get the point)
2 to 3 quarts filtered water
Combine all ingredients in a slow cooker, or a pot on the stove. If using the slow cooker, let cook on low for 1 to 2 days, until the bones are soft. If on the stove, bring up to a boil then let the stock simmer at a low heat while you are home. If in an Instant Pot, set to manual and cook at pressure for 30-45 minutes. Allow pressure to release naturally. Stock is done when you feel ready. Strain through a sieve to catch all stock bits, bottle, refrigerate or freeze. It can also be helpful to freeze in ice cube trays and store in a plastic bag in the freezer–then you have 1 ounce cubes of stock to use in dishes that call for just a little stock. Makes 2 to 3 quarts.