1 chicken carcass
1 large onion cut in chunks
2 large carrots, peeled and chunked
2 ribs celery, chopped
Place chicken carcass and all vegetables in slow cooker, cover with cold water.
Cook on high for 15 hours, or on high for 4 hours, then turn to low for 20 hours.
Strain stock thru a colander, allow to cool and then place in refrigerator. When thoroughly chilled, skim fat from top of stock.
Use within 5 days, or freeze for up to 3 months.
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