Leftover chicken bones or carcass roughly equivalent to one small or medium sized chicken
1 onion, peeled and loosely chopped
1 rib of celery, roughly chopped
1 carrot, roughly chopped (no need to peel)
1 bay leaf
1 sprig fresh parsley
1 sprig fresh thyme
Salt, to taste
All contents from previous crock pot chicken
1. After removing all edible meat from the chicken put/leave the bones, skin, cooking juices, etc. in the crock pot. If you are using the chicken carcass from the “The Best Whole Chicken in the Crock Pot” recipe just leave every single thing that’s leftover (except the good meat of course) in the crock pot including the original onion, garlic and spices you used when making the chicken. Add more garlic if you are a garlic aficionado. Coming into the winter months, this is a serious preventative for coughs and colds
2 .Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about ½” at the top).
3. Turn the slow cooker onto “low” after dinner and cook all night long or alternatively you could start it in the morning and cook on “low” for 8 – 10 hours during the day.
4. After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc. Compost the debris.
5. Either refrigerate or freeze the stock for future use. Freeze in small amounts and large amounts for as needed. One suggestion… Cut up additional carrots and celery finely, break up black bean spaghetti and cook in this bone broth to make an “Aaron Approved” chicken noodle soup. Simmer to perfection. To make it extra hearty throw in some chick peas if you like.
*This is so easy and no fuss it can be a weekly ritual. Avoid the expensive canned stock products from the grocery store and make your own brand of chicken soup “penicillin”. Again don’t get hung up on the exactly prescribed herb additives. Use what you have and what you think will taste good. Experiment! Gives new meaning to “a chicken for every pot”.