OVERNIGHT SLOW COOKER CHICKEN STOCK

By RoketJSquerl

Ingredients

• 1 chicken carcass
• 3 whole carrots, washed and unpeeled
• 1 large yellow onion, washed and unpeeled
• 6-8 cloves
• 2 white onions, unpeeled
• 1 red onion, peeled
• 2 shallots, unpeeled
• 1 whole head of garlic, unpeeled
• 3 stalks of celery, washed and cut in half
• 3 bay leaves
• 3 sprigs of fresh thyme tied together
• 15-20 black peppercorns
• Large bunch of parsley
• Water to fill

Preparation

Step 1

Instructions
Place carcass in the slow cooker. Add in the carrots. Slice the yellow onion in half and stud the onion on the cut side with the cloves. Add in the white onion, red onioin, shallots, whole head of garlic, celery, bay leaves, thyme, peppercorns and parsley. Fill the slow cooker to desired level usually more than ¾ full.
Set on low and cook overnight for at least 8 hours. Let cool enough to work with, strain and package in desired amounts. I usually to 2 cups, 1 cup and ½ cup containers and then freeze.

Instructions