SLOW COOKER CHICKEN BONE BROTH
I love to use the leftover bones from rotisserie chicken. Also bones from fresh chicken is great. You can add the heart, neck, and liver if you wish. Cooking this for 24 hours really breaks down the bones and some small ones completely dissolved. This stock is delicious and nutritious.
Provided by barbara lentz
Categories Other Soups
Time 5m
Number Of Ingredients 4
Steps:
- 1. In a 6 quart slow cooker place all the chicken bones. Sprinkle in the salt and pour the vinegar over top. Fill with enough water to cover the chicken.Drop the bay leaves on top.
- 2. set at low and let cook for 24 hours. Strain the stock through fine mesh strainer lined with cheesecloth. Discard the solids.
- 3. Place the stock in zip lock plastic containers or any freezer container. Let sit in fridge overnight. Skim the fat that has hardened on top and discard. Store in fridge or freeze. It will keep a week in fridge or several months in the freezer.
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