Slow Cooker Chicken Stock

Adapted from Baked By Rachel

1 chicken carcass
35 baby carrots
4 celery stalks, cut into quarters
1 onion, cut into quarters
3 bay leaves
25 peppercorns
4 cloves garlic, cut in half
½ tablespoon thyme
½ tablespoon parsley

  1. Place chicken carcass in the center of slow cooker
  2. Arrange other ingredients along the edge
  3. Pour 10 cups hot water over top
  4. Cook on high for at least 6 hours
  5. Strain liquid into a bowl, discard solids
  6. Make an ice bath using a large shallow bowl, place the bowl with the liquid into the ice bath
  7. Cover and chill overnight in the fridge
  8. Skim fat from the top, and portion into freezer safe containers

Store in the fridge up to 3 days, freezer up to 3months
Posted 11/17/14 as Slow Cooker Chicken Stock- N2MCC45


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