Slow Cooker Chicken Stock

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


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


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.

This delicious recipe brought to you by Kitchen Confidante®

Copyright © 2017. All rights reserved.