Every time we bake and eat a whole chicken, I save the carcass and bits to make chicken stock. Sometimes I don’t have time right away so I will freeze them. As I was perusing the internet, I discovered a way to make the stock in my slow cooker! This has saved me so much time – I just load up the slow cooker and let it go.
I used to make it on the stove top, but I needed to be around so that I could make sure it didn’t boil over or boil down. Now I pop everything in the slow cooker and forget about it. I usually do this in the early afternoon and let it go all night. In the morning, I will turn off the slow cooker, let everything cool a bit and then strain into jars.
One batch usually makes three jars of stock which is good for a meal plus leftovers. I have ideas for this particular batch!