Slow Cooker Chicken Stock
Although the recipe calls for carrots, celery and onion, that doesn’t mean you have to use nice, pretty vegetables.
Servings 10 cups
Calories 214kcal
Equipment
Ingredients
- 3 pounds chicken pieces
- 3 carrots halved
- 3 stalks celery halved
- 1 onion quartered
- 2 bay leaves
- 1 clove garlic
- 1 teaspoon peppercorns
- water
Instructions
- Place all but the water into your slow cooker.
- Add enough water to fill the cooker to about 1/2" below the top.
- Cover and cook on low for 6 hours.
- Turn off cooker, remove lid and let cool for 30 minutes.
- Strain liquid into container for later use.
Notes
The stock can be frozen for later use.
Nutrition
Calories: 214kcal | Carbohydrates: 4g | Protein: 18g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 88mg | Potassium: 288mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3245IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg