Slow Cooker Chicken Stock

1. 1

   Put chicken carcasses, vegetables and herbs into the slow cooker and cover with water, leaving only 1/2 inch at the top.

2. 2

   Cook on low for 24 hours.

3. 3

   Using a slotted spoon remove all the bones and large pieces of vegetables.

4. 4

   Strain the stock into a container through a sieve.

5. 5

   Strain again if there are still bits in the stock.

6. 6

   Refrigerate, or portion and freeze the stock.

7. 7

   I dont add salt to the stock, I prefer to wait and see how much the recipe I use it in requires.

* Per serving · 4 servings · Values may vary.

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