Chicken Stock from a Slow Cooker

Ingredients, Makes about 8 cups of stock

Step 1 Ingredients:

●      1 Whole Chicken, about 4 lbs

●      1 onion, chopped

●      1 lemon, halved

●      Seasoning, your choice

            Toss chopped onion in bottom of slow cooker. Remove innards from chicken and coat in seasoning of your choice. I used a good mix of paprika, cayenne pepper, thyme and so much more. I’ll leave this up to you since it’s not my focus today. Stuff chicken with lemon halves and place breast-up in cooker. Set to medium/high and cook for 6 hours.

Step 2 Ingredients:

Adapted from www.100daysofrealfood.com

●      1 carrot, roughly chopped (or a few baby carrots)

●      1 sprig fresh parsley

●      ½ tsp dried thyme

●      A dash of salt

            Add all these ingredients (and more if you like- bay leaf? Celery stick?) into the slow cooker after you have removed all the meat. I removed the lemon halves but left the chopped onions. Fill slow cooker with water until almost full. Cook on low for 8-10 hours (I did this overnight). When finished, strain bones and any other solid things from the stock and store in fridge or freezer. Voila!