This simple, fast stock works well if frozen in various size containers. I use mostly pints and quarts and keep them in the door of my deep freeze.
Crock Pot Chicken Stock
- bits and pieces from your leftover chicken carcass - meat removed for another use
- 2 large carrots, scrubbed clean and broken in half
- 2 large ribs of celery, also cleaned and broken in half - adding the leaves is good
- 2 medium onions, quartered (leave the skins on)
- 2 bay leaves
- 1/2 c. fresh parsley (or 2 Tbs. dried)
- 1 tsp. salt
- a teaspoon of whole peppercorns
- a splash of apple cider vinegar (optional, but it helps leech out all of the healthy stuff into the broth)
- just enough water to cover
Fill up your crock pot with all of these goodies, set it on low for about 8 hours.
Once it is done, strain the broth through a sieve and discard the chicken and vegetables.
Refrigerate the broth and once it has cooled, skim the fat off of the top. Pack your broth into containers and use within a couple of days or freeze for future use.