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| Slow Cooker Chicken Stock |
There's something so satisfying about making your own chicken stock, and doing it in the slow cooker is a total set-it-and-forget-it exercise. Use it in soups and risotto, sip it from a mug, freeze it for future use-the possibilities are endless.
Ingredients :
- 1 chicken carcass (from a cooked 4-pound chicken)
- 2 stalks celery, cut in half
- 1 carrot, scrubbed clean and ends trimmed, cut in half
- 1 medium onion, quartered
- 4 cloves garlic, smashed
- Large handful parsley stems, large enough that the stems bundled together are the size of a quarter
- 4 to 5 large sprigs fresh thyme
- 1 bay leaf
- 1/2 tablespoon black peppercorns
- 6 cups water
Instructions :
| Prep : 10M | Cook : 6M | Ready in : 10M |
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Notes :
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