Slow Cooker Chicken Stock

Makes about 2 quarts. | Prep: 5 minutes | Cook: 8 hours

Ingredients

1 roast chicken carcass (remove any herbs/aromatics from the cavity)
3 medium carrots
4 stalks celery
1 onion, halved (skins on)
1 tablespoon whole peppercorns
1 bay leaf
1 tablespoon kosher salt
8 cups water

Instructions

Place the chicken carcass with the remaining ingredients in the insert of a slow cooker. Set the slow cooker on high for about 8 hours; the meat should be falling off the bones. Strain the stock and store in air tight containers in the refrigerator or in the freezer.

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