carcass and any leftover chicken pieces from a 6 to 8 pound chicken
2 carrots, chopped
1 onion, chopped
6 medium garlic cloves, crushed
6 whole ribs of celery, chopped
1 TBSP dried thyme
1 TBSP salt
water
DIRECTIONS
Add all ingredients to a 6-quart or larger slow cooker, fill with water.
Cook on HIGH for 8 hours.
Reduce heat to LOW and cook for another 8 hours
Strain liquid through a cheesecloth or fine mesh strainer into a large pot. You should have 12 to 16 cups of stock depending on the size of your slow cooker.
Taste the stock and, if needed, boil and reduce on the stove until desired concentration.
Store the chicken stock in your fridge for up to 3 days or pour into ice cube trays and freeze to store for an extended period of time.
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