Eat Real. Eat Good.

Chicken Stock

Ingredients

1 chicken carcass from a whole roasted chicken
water
a handful of peppercorns
1-2 small onions, quartered
2-3 stalks celery
2-3 carrots, or a few handfuls of baby carrots

Preparation

Combine all ingredients in full sized slow cooker and fill with water until it covers all ingredients (about 12 cups). Cook on low setting overnight (at least 6 hours). When you wake up in the morning, the whole house will smell like a delicious Thanksgiving Dinner, and you will have about 12 cups of chicken stock. I prefer to freeze the stock in 3 cup portions, which are the perfect size for making rice or soup. Enjoy!