Slow Cooker Stock
 
Makes About 10 cups or 5 pints
Ingredients
  • 1½ pounds cooked chicken carcass or bones
  • 2 cups chopped carrots
  • 2 cups chopped celery (about 4 stalks)
  • 2 cups chopped onions (about 2 medium onions)
  • 4 cloves garlic
  • 8 sprigs fresh thyme
  • 8 sprigs fresh parsley
  • 10 black peppercorns
  • 2 bay leaves
  • 12 cups water
Instructions
  1. In a 6-quart slow cooker, add chicken, carrots, celery, onions, garlic, thyme, parsley, peppercorns, and bay leaves. Cover with 12 cups water.
  2. Cover and cook on low for 10 to 12 hours.
  3. Strain stock through a fine-mesh sieve into a large bowl, discarding solids. Let cool. Refrigerate in an airtight container for up to 1 week or freeze for up to 6 months.
Notes
1. Use any leftover cooked chicken bones. Store in an airtight container in the freezer until you accumulate about 1½ pounds.

2. Use vegetable scraps. Store in an airtight container in the freezer until you accumulate about 6 cups.

3. Clean all vegetables, but there’s no need to peel them. The skins will deepen the color of your stock and will be strained out.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/slow-cooker-stock/