Stocks

• 2 1/2 pounds chicken or turkey necks, backs, and giblets
• 8 cups water
• 2 tablespoons olive oil
• 2 medium yellow onions, peeled and coarsely chopped
• 1 pound fish heads and bones
• 1 celery stalk, cut into chunks
• 2 sprigs fresh thyme
• 2 whole garlic cloves, peeled
• 8 cups water
• 1 large onion, peeled and coarsely chopped
• 1 pound short ribs or bones
• 1 celery stalk, cut in chunks
• 1 large carrot, cut in chunks
• 1 small bunch parsley
• 4 whole garlic cloves, peeled

1. For each stock, combine all ingredients in the slow cooker.
2. Cover and cook on low for 8 hours, until all the meat has fallen off the bones.
3. Strain the stock through a medium-meshed sieve into a bowl.
4. Refrigerate overnight, then skim off the congealed fat the next day.
5. Use immediately, refrigerate for up to 3 days, or freeze for up to 3 months.

chicken, water, olive oil, yellow onions, bones, celery stalk, thyme, garlic, water, onion, short, celery stalk, carrot, parsley, garlic

Taken from www.epicurious.com/recipes/food/views/stocks-380280 (may not work)