Crock Pot Chicken Or Turkey Stock

• 3 -4 lbs chicken bones (raw or cooked, boiling fowl or chicken or carcasses)
• onions, chopped or quartered leave the skin on it gives nice color to the stock
• celery, chopped
• carrot, chopped
• 1 small leek, chopped
• 10 black peppercorns, approx
• 1 garlic clove (to taste)
• 1 bay leaves or 1 bouquet garni
• parsley
• boiling water

1. Preheat the crock-pot on high.
2. Try breaking up the bones as small as possible, place with all the other ingredients in the crock-pot.
3. Cover with as much boiling water your crock-pot can take, I can add approx 6 cups of water.
4. Switch to LOW and cook for 12 or up to 24 hours.
5. Strain, cool, skim of the fat, use the stock or freeze.
6. If there is any meat on the bones, remove it and use for the soup or other dishes, it will be also good for a ragout.
7. Enjoy!

chicken, onions, celery, carrot, black, garlic, bay leaves, parsley, boiling water

Taken from www.food.com/recipe/crock-pot-chicken-or-turkey-stock-55282 (may not work)