Kittencal's Best Chicken Stock/Broth (Crock Pot Option)

Ingredients

• 4 lbs uncooked chicken pieces (bone and skin on, or use 1 large chicken carcass along with chicken pieces)
• 2 large onions, do not peel the skin off, and cut in large pieces
• 2 large unpeeled carrots, washed
• 2 large celery ribs, cut in half
• 10-12 peppercorns
• 1 head garlic, broken into cloves (can leave the skin on)
• 2 tablespoons salt (or to taste)
• cold water, to cover all ingredients

Directions

1. 1

   Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.

2. 2

   Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.

3. 3

   Place on stove element; cover and bring to a full boil.

4. 4

   Reduce heat; simmer and remove any fat or scum that is floating on top of the water.

5. 5

   At this point you can transfer to a crockpot.

6. 6

   Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).

7. 7

   Adjust salt to suit taste.

8. 8

   After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.

9. 9

   Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.

10. 10

    THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).

11. 11

    Remove any fat that has gathered on top.

12. 12

    Heat again until just to a liquid (this will make it easier to strain).

13. 13

    Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.

14. 14

    Let cool completely and freeze in containers.