Slow Cooker Chicken Stock
This is the easiest way imaginable to make your own fresh chicken stock. A few minutes of your time yields rich and delicious stock that you can use in all of your soups, braises and chilis.
Place the chicken, carrots, celery, onion, bay, peppercorns and salt (if using) in a slow cooker and cover with water (fill to one inch above the chicken).
Cover, set to low and simmer for 8 hours. Pick the meat off of the carcass and reserve for another use, and return to the pot and continue to cook on low for an additional 4 hours (really you could cook it up to an additional 16 hours, it's pretty forgiving and just gets richer).
Cool slightly and carefully pour through a strainer into a bowl. Ladle broth into jars or another storage container, leaving a couple of inches of head-room. If desired, chill in the fridge for several hours until the fat congeals at the top (I never do this as I like a little extra fat in my stock). Scoop the fat from the top, cover and use within 5-6 days, or freeze for 6 months.
Calories: 897kcalCarbohydrates: 18gProtein: 73gFat: 58gSaturated Fat: 16gPolyunsaturated Fat: 12gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 286mgSodium: 3873mgPotassium: 1298mgFiber: 5gSugar: 9gVitamin A: 21103IUVitamin C: 19mgCalcium: 115mgIron: 4mg