Crockpot Chicken Stock
a bit of meat on the bones is fine
Place the carcass into your
Add in the onion, bay leaves and salt and pepper, if desired.
Add in enough water to come up to about 1″ under the lip of the pot.
Cover and cook for 8-10 hours.
Once done, use a
or strainer to remove the bones and veggies.
I usually add in some meat at the end from the chicken, but you can just leave it as broth if you like!
I freeze in glass jars–just make sure you leave enough room at the top for expansion, or the glass will break!