* makes 16-20 cups (depending on your slow-cooker)
1 leftover chicken carcass (bones, skin, juices)
1 onion, peeled and halved
3 garlic clove, peeled
1 celery rib, cut into fourths
1 carrot, washed and cut into fourths
1 bay leaf
2 parsley sprigs OR 1/4 cup dried parsley
1 thyme sprig OR 2 tbsp dried thymes
3 tbsp apple cider vinegar
Celtic sea salt, to taste
* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.
Place chicken carcass (bones, skin, and juices) in the slow-cooker (this is the one I own and love.)
Add the onion, garlic clove, celery rib, carrot, parsley, thyme, and apple cider vinegar to slow-cooker. Fill your slow-cooker with water, make sure to leave a little head space.
Cover the slow-cooker and turn on low for 8-9 hours.
Once the chicken stock is done, turn the slow-cooker off (I prefer to let it cool for a couple of hours,) using a soup ladle pass the chicken stock through the fine sieve as well as the cheese cloth to remove the solid pieces and all the "clutter." Season with celtic sea salt and black pepper.
Store the chicken stock in the refrigerator for up to one week.
Freezer friendly: This chicken stock freezes beautifully. I like using these silicone muffin molds to freeze individual size servings. Once frozen, transfer the frozen chicken stock molds into a labeled (date and content) freezer zipper bag. Alternatively, divide chicken stock among freezer friendly mason jars. Make sure to leave a little room at the top of the jar, for the chicken stock to expand once frozen. Using painters tape (or any other label of choice), label the jar (content and date.) Freeze for up to 6 months.
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