Slow Cooker Chicken Stock

By Leite's Culinaria

Ingredients

2 pounds chicken wings, necks, backs, or other parts (raw parts or carcasses from a rotisserie chicken or roast chicken)
4 smallish carrots (rinsed and roughly chopped)
1 leek (rinsed and roughly chopped)
1 smallish onion (peeled or unpeeled, roughly chopped)
1 teaspoon black peppercorns
1 fresh bay leaf
1 sprig fresh thyme
Cold water

Prep Time15mins
Cook Time705mins
Servings8

Instructions

Toss all the ingredients in your slow cooker, add enough cold water to cover, and cook on low for at least 12 hours or overnight. That's it. If you like, you can skim the surface toward the beginning of cooking to remove any froth that floats to the top.

Strain and let cool completely. Freeze in resealable plastic bags in 1- to 2-cup portions.