I prefer to make chicken stock in the slow cooker on weeknights when we’ve eaten roasted chicken for dinner. I toss the newly disassembled carcass into the pot then add vegetables, herbs, and water.
Ingredients:
1 chicken carcass, (from a cooked 4-pound chicken)
2 stalks celery, cut in half
1 carrot, scrubbed clean and ends trimmed, cut in half
1 medium onion, quartered
4 cloves garlic, smashed
Large handful parsley stems, large enough that the stems bundled together are the size of a quarter
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