- 1 chicken or turkey carcass
- 1 large onion
- 4 carrots
- 2 bay leaves
- 20 + peppercorns
- 4 celery ribs
- 2-3 cloves garlic
- 1/2 tbsp thyme
- 1/2 tbsp parsley
- 10 C water
Cooking time 6mins
Using a 5qt slow cooker, place chicken carcass in the center. Arrange chopped veggies and other ingredients around the outside. Pour 10 cups water carefully into slow cooker.
Cook on high for at least 6 hours.
Using a ladle, fine mesh strainer and a large bowl – spoon liquid and solids into strainer, over the bowl. Discard solids. Continue until you have emptied the slow cooker.
Create an ice bath around your bowl, using your sink or an even larger bowl. This will help to drop the temperature of the chicken stock faster.
Cover and chill overnight in the fridge. After sitting overnight, spoon off fat. Portion out the liquid into containers, marked with the contents and how much was placed in there for easy cooking later.
This recipe will create roughly 8-8 1/2 cups of chicken stock. Store in the fridge for up to several days or in the freezer for 3 months or longer