Slow-Cooker Chicken Stock

• Gluten free
• Paleo

• Meat

  • 1 (4 pound whole chicken, whole

• Produce

  • 4 Bay leaves, dry
  • 2 Carrots
  • 2 Celery stalks
  • 4 Garlic cloves
  • 1 Yellow onion, medium

• Baking & Spices

  • 2 tbsp Peppercorns
  • 1 tbsp Salt

Found on tablespoon.com

Description

Ingredients

• 1 (4 pound) whole chicken
• 1 medium yellow onion, quartered
• 2 carrots, cut into 3-inch pieces
• 2 celery stalks, cut into 3-inch pieces
• 4 garlic cloves, peeled
• 4 dry bay leaves
• 2 tablespoons peppercorns
• 1 tablespoon salt

Directions

• 1 Place all ingredients in a slow cooker. Add 5 to 6 cups cold water, covering the chicken. Cook on low for 8 hours.
• 2 Remove the chicken from the pot and shred the meat from the skin and bones. Save chicken for later use and place bones and meat back into the pot.
• 3 Place a large colander in a large bowl. Pour the stock into the colander, separating the solids from the liquids.
• 4 Discard solids.
• 5 Pour the stock into a fat separator. I do this because I didn't skim the fat off the top of the stock as it simmered. If you don't have a fat separator, skim the fat every hour or so.
• 6 Then pour the stock into jars or containers. If you plan to freeze the stock, leave about an inch at the top for liquid expansion.
• 7 Tightly close the lid on each jar and store in the refrigerator or freezer for later use.

Nutrition