Overnight Chicken Stock in the Slow Cooker

Make this recipe after making the "The Best Whole Chicken in the Slow Cooker" recipe!  It's super easy, delicious and you can freeze it for future use!

Enjoy!

Kirsten

PS: This recipe comes from 100 Days of Real Food, by Lisa Leake.

OVERNIGHT CHICKEN STOCK IN THE SLOW COOKER

Leftover bones/carcass from a small or medium chicken
1 onion, peeled and roughly chopped
1 celery rib, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 parsley sprig
1 thyme sprig
1 tablespoon apple cider or white vinegar (optional)
Salt, to taste

1)  Place the chicken bones or carcass in the slow cooker.  If using a leftover carcass from The Best Whole Chicken in the Slow Cooker, just remove the edible meat and leave everything else, including the skin, cooking juices and original onion, in the bottom of the slow cooker.

2)  Add the onion, celery, carrot, bay leaf, parsley, thyme, vinegar (if using) and salt.  Fill the slow cooker almost to the top with water (leaving at least 1/2 inch head space).

3)  Turn the slow cooker on to low and cook overnight, or alternatively start the slow cooker in the morning and cook on low for 8 to 10 hours during the day.

4)  When the stock is done, turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all the solids.  Season with salt.  Refrigerate for 1 week or freeze up to 6 months.  Dilute stock with water (if desired) before using in recipes.

NOTES:

~I did use the apple cider vinegar in mine and it wasn't too strong.  I think it tasted like the stock you buy in the store.

~I froze mine in Ziploc baggies, in 2 cup volumes, for easy use in recipes later.

~My crock pot is very large, so I will not dilute my stock with water upon thawing, I will just use as is.