Slow Cooker Chicken Stock Recipe

By rrxing

Originally published as Slow Cooker Chicken Stock in Taste of Home November 2015

Ingredients

• 1 leftover rotisserie chicken carcass
• 1 medium onion, quartered
• 1 celery rib, coarsely chopped
• 1 medium carrot, coarsely chopped
• 2 fresh parsley sprigs
• 2 fresh thyme sprigs
• 1 bay leaf
• 2 garlic cloves, halved
• 1 teaspoon whole peppercorns
• 6 cups water

Preparation

Step 1

Place the first nine ingredients in a 5-qt. slow cooker; add water. Cook, covered, on low 6-8 hours to allow flavors to blend.
Strain stock through a cheesecloth-lined colander; discard vegetables, bones, herbs and peppercorns. If using immediately, skim fat. Or, cool stock, then refrigerate 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.) Yield: 5 cups.