Crockpot Chicken Stock
Crockpot Chicken Stock
Ingredients
1 chicken carcass (about 3 lbs mostly meat-stripped bones, skin, etc.)
Water
2 cloves garlic, minced
2 bay leaves
Salt and pepper
Directions
1. Break up carcass to fit in crock.
2. Cover with water and add garlic and bay leaves. Cook on high until boiling, about 4 hours. 3. Reduce crock to low setting for an additional 6 hours.
4. Strain through fine mesh. Add salt and pepper to stock to taste.
5. Ladle liquid into freezer jars. Refrigerate or freeze until use.
