Slow Cooker Chicken Stock

• 2 whole Chicken Carcasses (meat Removed)
• 2 stalks Celery, Chopped Into Big Pieces
• 3 whole Carrots, Chopped Into Big Pieces
• 2 whole Onions, Cut Into Big Wedges
• 1 bunch Fresh Parsley
• 1 bunch Fresh Thyme
• 2 whole Bay Leaves
• Water

1. Put chicken carcasses, vegetables and herbs into the slow cooker and cover with water, leaving only 1/2 inch at the top.
2. Cook on low for 24 hours.
3. Using a slotted spoon remove all the bones and large pieces of vegetables.
4. Strain the stock into a container through a sieve.
5. Strain again if there are still bits in the stock.
6. Refrigerate, or portion and freeze the stock.
7. I dont add salt to the stock, I prefer to wait and see how much the recipe I use it in requires.

chicken carcasses, stalks celery, carrots, onions, parsley, thyme, bay leaves, water

Taken from tastykitchen.com/recipes/homemade-ingredients/slow-cooker-chicken-stock-2/ (may not work)