Chicken Stock

• back, neck, wing tips, heart and gizzard from 1 raw chicken
• 1 large carrot
• 4 stalks parsley
• 4 whole cloves or 1/8 tsp. ground cloves
• 8 whole peppercorns or 1/4 tsp. ground pepper
• 1 large bay leaf
• 1 tsp. dry leaf sage or 1/4 tsp. rubbed sage
• 1 large onion
• 1 large stalk celery
• 1 clove garlic

1. Clean vegetables and cut larger ones into several pieces. Place all ingredients in a 4-quart slow cooker and cover with water to within 1-inch of the top of crock.
2. Set the cooker on auto-shift or high for several hours, then change to low.
3. Cook for 16 to 30 hours.
4. With large, slotted spoon, strain out and discard all solids.
5. Ladle stock through fine tea strainer into a large (3-quart) bowl.
6. Cover and refrigerate for 24 hours to allow fat to harden.
7. Remove and discard fat.
8. Ladle stock into containers and freeze.
9. Makes 2 to 2 1/2 quarts.

back, carrot, stalks parsley, ground cloves, ground pepper, bay leaf, dry leaf sage, onion, stalk celery, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=596274 (may not work)