Recipe: Easy Slow Cooker Chicken Stock

Ingredients:
1 gal. Water
1 Bones and offal (roasted) of whole roasted chicken
1 lb. Chicken bones (ask your butcher!)
2 Celery Stalks
2 Carrots
2 Medium yellow onion, unpeeled and quartered
2 cloves Garlic (3 whole w/ peel on, one peeled and minced)
1 Tbs Kosher salt
1 Tbs Fresh ground pepper

Directions:

Add all ingredients (I add a stalk or two of rosemary or a bunch of fresh parsley if I have some around) into a slow cooker and set to low temperature for 6-8 hours. (If you do not have a slow cooker, you can use a stock pot or Dutch oven, but be careful to set the stove burner to a very low simmer for only about 3 hours.)
Turn off heat and strain the liquid of the bones and vegetables, which can be discarded. Take the saved liquid and place in refrigerator overnight. The cooled liquid should have a solidified layer of fat at the top. Skim off and discard the fat. Remaining stock can be kept in the refrigerator for 3 days, or frozen and kept for much longer!
Use stock for soups, sauces, rice, cous cous…