Crock Pot Chicken Stock

1. 1

   Collect chicken bones and veggies and freeze until ready to use (or until you don't have any more space in your freezer and need to clean something out!

2. 2

   ).

3. 3

   Place everything in your crock pot's ceramic liner, and fill with cold water to within one inch of the rim.

4. 4

   Cook on high several hours until boiling, then turn back to low several hours (the total time could be as short as 4 hours, or as long as 24--it just depends on how long you want to leave it).

5. 5

   Fish out all the bones and veggies.

6. 6

   Let cool about an hour, and then strain, using a colander and a layer of paper towels, or a clean dish towel, into a clean container large enough to hold all the liquid.

7. 7

   Place in the refrigerator several hours or overnight.

8. 8

   Skim the fat off the top, and store in freezer bags in your freezer (which hopefully now has room for about 12 cups of stock!

9. 9

   ).

* Per serving · 4 servings · Values may vary.

No additional tips available.