Submitted by: Coach Chrissy
Prep Time: 10 Minutes
Cook Time: 12 Hours
Servings: 10
Great way to get the most bang for your buck out of a whole chicken! Save the carcass from a roasted chicken or chicken soup that you've already made and use it to make stock.
1 whole whole chicken
1 med. onion
2 celery stalk, fresh, organic
3 lrg. carrot
1 tsp. peppercorns, black, organic
5 spg. fresh parsley
1 head garlic
5 fresh thyme
sea salt to taste
2 tbsp. apple cider vinegar
2 qt. water
1 bay leaf
NOTE - Use an already COOKED chicken carcass leftover from a recipe (chicken soup, roasted chicken, etc). Chop the onion into quarters. Chop the carrots and celery into large chunks. Cut the garlic head (unpeeled) in half crosswise. Add all of the ingredients to a 6 quart (or larger) slow cooker. Use enough water to cover the chicken. Cook on low for 12 hours (or more). While still hot, use tongs or slotted spoon to remove large pieces from broth. Then pour through a wire mesh strainer to remove the remaining solid bits. Broth can be refrigerated for 4 to 5 days. For extended storage, it should be frozen. It's convenient to freeze it in 1 or 2 cup portions for easy use in recipes.
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