Crockpot Chicken Stock (with Rotisserie Chicken)

Ingredients

• Bones and skin from 1 whole rotisserie or roasted chicken*
• 1 large onion, peeled and quartered
• 2 carrots, cut into chunks (no need to peel)
• 3 celery ribs, cut into chunks
• 5 fresh sprigs of thyme
• 1/2 bunch fresh parsley leaves and stems, roughly chopped
• 4 cloves of garlic (no need to peel)
• 2 bay leaves
• 1 Tbsp. whole peppercorns
• 2 quarts water
• Slow cooker
• Fine mesh skimmer or tongs
• Large bowl
• Fine mesh strainer
• Cheesecloth, optional
• Storage jars or containers

Instructions

1. 1

   Combine all ingredients in the slow cooker. Cover with water. It’s okay if not everything is fully submerged. Cook on low for 8 hours.

2. 2

   After the stock is done cooking, remove all the bones and vegetables with tongs or a fine mesh skimmer. Pour the stock through a fine mesh strainer and into a large bowl. For a cleaner, clearer stock, clean out your strainer, and line with a cheesecloth, and strain the stock again or line your bowl directly with cheesecloth.

3. 3

   Divide the stock between several mason jars or storage containers. Cool completely, then cover and refrigerate for up to a week, or freeze for up to 3 months. Makes about 6 – 6 1/2 cups stock.