Slow Cooker Chicken Stock

Slow Cooker Chicken Stock

Donna A
Edited on Dec 13, 2009

This is so easy to make and a lot more healthier for you. Use organic chicken, vegetables and herbs. 6 Servings


3 pounds bone in chicken pieces
7-1/4 cups cold filtered water
2-1/2 stalks celery, chopped
2-1/2 carrots, chopped
1-1/4 onion, quarted (leave skins on)
3-4 whole garlic cloves, (leave skins on)
2 bay leaves
1/4 teaspoon thyme


Place all ingredients in large slow cooker. Cook on LOW 8-10 hours. Strain before using and discard the vegetables. Remove the chicken from the bones (use in soup or use it for another use). Pour into plastic freezer containers and place into the refrigerator. Refrigerate until fat on top hardens and then remove the fat and freeze.

Not a NESTLÉ®-tested recipe.

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