Overnight Chicken Stock in the Crock Pot

By [e-mail]

From 100 Days of Real Food website. I made this and it turned out really good!

Ingredients

• Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
• 1 onion, peeled and loosely chopped
• 1 rib of celery, roughly chopped
• 1 carrot, roughly chopped (no need to peel)
• 1 bay leaf
• 1 sprig fresh parsley (I used dried)
• 1 sprig fresh thyme (I used dried)
• Salt, to taste
• Note: If you are missing any of these ingredients I wouldn't let that stop you from making it anyway.

Preparation

Step 1

After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that's leftover (except the good meat of course) in the crock pot including the original onion and spices you used when making the chicken.
Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).
Turn the slow cooker onto "low" after dinner and cook all night long or alternatively you could start it in the morning and cook on "low" for 8 – 10 hours during the day.
After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
Either refrigerate or freeze the stock for future use. You can freeze some in both 1 and 2-cup portions, and in ice cube trays just in case you just “need a little” for making sauce or rice. This stock is great in soups like chicken noodle soup and also in rice like risotto.