slow-cooker ChartsDATASHEET // CT-SC-080
slow-cookerSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Homemade Chicken Stock (Bone Broth, Roasted Bones) in the slow cooker
Specification: 3 lb roasted chicken carcasses, wing tips, and neck bones covered in water
Target Temp
LOW (6–8 hrs) or HIGH (3–4 hrs)
Low & Slow
Total Time
10–12 hrs
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
195°F (91°C)
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add homemade chicken stock (bone broth, roasted bones) (3 lb roasted chicken carcasses, wing tips, and neck bones covered in water) to the slow cooker. Set to LOW (6–8 hrs) or HIGH (3–4 hrs).
2
Slow Cook
Cook for 10–12 hrs. Keep lid on; do not stir unless specified.
3
Check & Rest
Stock is deep amber with rich roasted aroma and solidifies when refrigerated Confirm internal temperature reaches 195°F (91°C). Rest for 20 minutes before serving.
Verification Basis & Testing Rig
National Chicken Council & Crock-Pot Master Guide
Pro Tip: The slow cooker is the safest appliance for overnight stock; continuous low heat extracts maximum gelatin without liquid evaporating away.
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