Name: Slow Cooker Chicken Stock
Ingredients: leftover chicken bones roughly equivalent to a medium sized chicken (or one whole carcass); 1 large onion, peeled and quartered; 2-3 ribs celery, cut into thirds; 1-2 carrots, cut into thirds; 6 cloves garlic, peeled; 1 tablespoons apple cider vinegar; 1 tablespoons black peppercorns; 2 full sprigs rosemary; salt and pepper to taste

Ingredients

leftover chicken bones roughly equivalent to a medium sized chicken (or one whole carcass)
1 large onion, peeled and quartered
2–3 ribs celery, cut into thirds
1–2 carrots, cut into thirds
6 cloves garlic, peeled
1 tablespoons apple cider vinegar
1 tablespoons black peppercorns
2 full sprigs rosemary
salt and pepper to taste

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Instructions

Place leftover chicken bones or whole carcass, onion, carrots, celery, garlic, rosemary, vinegar and peppercorn in the base of a slow cooker. Fill with cold water to the top. Cover slow cooker and cook on low for 24 hours.
Let stock cool and strain.
Season with salt and pepper to taste.
Ladle stock into glass jars, leaving 1-inch headspace to allow for expansion if freezing.
Freeze stock and use for any recipe calling for stock or warm up one serving at a time an sip on the warm stock- it’s good for you and tastes delicious!