SLOW COOKER CHICKEN STOCK

Ingredients

• 1 whole fryer chicken (2 lb/1 kg)
• 4 stalks celery, sliced (1 inch)
• 2 large carrots, sliced (1 inch)
• 2 medium onions, quartered
• 8 peppercorns
• 1 bay leaf
• 1 sprig fresh thyme
• 12 cups boiling water

Directions

1. Place all ingredients except boiling water in a 6 quart slow cooker. Pour in boiling water. Cover and cook on high heat setting for 1 hour.
2. Reduce to low heat setting and continue cooking, covered, until chicken is cooked through, about 6 - 8 hours. Remove chicken from slow cooker. Remove meat from carcass and reserve for another use.
3. Strain stock through a large strainer into a large bowl; discard solids. Pour stock into shallow containers so it will cool quickly. Refrigerate stock until fat solidifies on surface, about 4 hours; remove and discard fat. Stock may be refrigerated for up to 3 days or frozen for up to 2 months.