Chicken Stock

Crock pot chicken stock is a great way to use old chicken and make your budget stretch.

📝 Ingredients

• 1 large chicken carcass (remainder of chicken roast)
• 1 medium onion (cut in quarters)
• 2 medium carrots (cut in 2 inch chunks)
• 1 stalk celery (sliced)
• 10 whole black peppercorns
• 8 stalks parsley stalks
• 2 sprigs thyme (fresh)
• 2 whole bay leaves
• 10 cups cold water
• 1/8 teaspoon salt

👨‍🍳 Instructions

1. 1Place all the ingredients into the bowl of a large slow cooker. Make sure the water level is at least 1/2″ below the top of the bowl.
2. 2Set the crock pot on low. It will slowly heat. Allow the stock to simmer for 8 to 10 hours. If the liquid level goes down as the stock cooks, top it up with more water after 4 hours of cooking.
3. 3Turn the heat off and allow the stock to cool slightly before passing it through a fine strainer. Remove the larger bones and vegetable pieces before straining the stock. Discard the left-over vegetables and chicken bones.
4. 4Refrigerate the stock for up to 3 to 4 days before using or freeze it for up to 3 months.