STOCK -- CHICKEN OR TURKEY

Chicken or Turkey Carcass

Celery

Carrots

Parsley

1 tsp. seasoning salt

½ tsp black pepper

3 bay leaves

Thyme

Cover with water, bring to a boil, then simmer 6-8 hours. Freeze in ice cube trays for easy use.

Slow Cooker Chicken Broth Recipe Equipment Slow Cooker – I use and love this one! Ingredients 3 lbs chicken pieces (carcass, including necks and backs) 1 leek, cut into several pieces (optional) 1 large onion quartered (optional) 2 carrots, peeled and cut in half (optional) 2 ribs celery, cut in half (optional) 2 bay leaves (optional) 10 sprigs parsley (optional) filtered water 1 tablespoon apple cider vinegar Place the bones, in the slow cooker. Add the vegetables, bay leaves and add enough water so the bones are completely covered. Usually between 8 to 12 cups for me. Add apple cider vinegar. Cook on low for 10-12 hours. Remove all vegetables and bones and put broth through a strainer. Refrigerate overnight. The fat will have solidified at the top by the next day. Remove fat and discard or reserve for another use. Refrigerate broth and use within a few days or freeze.