Crock Pot Chicken Stock

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• 10 -12 chicken bones, picked clean
• 2 -3 celery tops, washed (including leaves)
• 2 onions, quartered
• 3 -4 carrots, peeled and cut in 2-3 inch chunks
• 12 cups water, approximately

Recipe

• 1 collect chicken bones and veggies and freeze until ready to use (or until you don't have any more space in your freezer and need to clean something out!).
• 2 place everything in your crock pot's ceramic liner, and fill with cold water to within one inch of the rim.
• 3 cook on high several hours until boiling, then turn back to low several hours (the total time could be as short as 4 hours, or as long as 24--it just depends on how long you want to leave it).
• 4 fish out all the bones and veggies.
• 5 let cool about an hour, and then strain, using a colander and a layer of paper towels, or a clean dish towel, into a clean container large enough to hold all the liquid.
• 6 place in the refrigerator several hours or overnight.
• 7 skim the fat off the top, and store in freezer bags in your freezer (which hopefully now has room for about 12 cups of stock!).