Crock-Pot Chicken Stock

1. 1

   Chop the carrots into 2 inch pieces. Chop the celery stalks in half length-wise. Chop the onion into 4 pieces; you can include the outer brown skin, which helps to color the stock. Add all of the vegetables, chicken carcass, bay leaf, peppercorns, and parsley if using (I say optional because I don't always have parsley available so I've made the stock with and without it) into a large crock-pot. Fill with water to 1 inch from the top of the pot (keep in mind that not much liquid evaporates from a crock-pot). The amount of water you use will depend on the size of your crock-pot. Cover and cook on low setting for 4-8 hours, or overnight.

2. 2

   After 4-8 hours, turn the crock-pot off and place lid off-center so the stock can cool. When the pot is warm enough to handle, discard vegetables and carcass. Strain the stock using a fine-sieved strainer. Use for a recipe like chicken soup or freeze for later use.

* Per serving · 4 servings · Values may vary.

No additional tips available.