Chicken Stock in the Crockpot
Recipe inspired by 100 Days of Real Food's Chicken Stock in the Crock found HERE.
Leftover skin and bones from roasted chicken
3 carrots, chopped into 1 inch pieces
1 onion, quartered
3 celery stalks chopped into 1 inch pieces
1 bay leaf
parsley, thyme, rosemary, (use whatever you have in your pantry/fridge)
Place all ingredients in large crockpot. Fill crockpot with water up to about an inch below the rim. Cook on low for 8 hours or overnight. Strain broth and store in airtight containers.