Ingredients
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3
-
1
-
1 to
-
1
-
2
-
2
-
2 - 3
-
3
-
-
-
-
-
-
-
Directions
Whats better than coming home to homemade chicken stock broth and cleaning out your refrigerator at the same time. Simply throw all the ingredients into the Slow Cooker the night before, turn it on in the morning and come home to a splendid broth. Save the chicken for recipes where shredded chicken is needed or use it in your soup.
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Steps
|
1
Done
|
Cover and Cook on High For 4 Hours or Low For 8 Hours. |
|
2
Done
|
When It's Done, Throw Out All the Vegetables, Strain the Liquid and Remove the Chicken For Other Recipes, Like Chicken Salad, or Anything That Calls For Shredded Chicken. |
|
3
Done
|
If You're not Using the Stock Right Away You Can Store It in Containers and Refrigerate For Up to 2 Days or Freeze For Several Months. |
|
4
Done
|
When the Stock Is Chilled, the Fat Will Rise to the Top and Harden and You Can Easily Remove It. |
|
5
Done
|
Place All Ingredients in a Large Pot, Cover and Simmer Low For Several Hours. |
