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Recipe Summary

prep:
25 mins
slow-cook:
8 hrs
total:
8 hrs 25 mins
Yield:
4 to 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart slow cooker, add all ingredients except salt. Cover and cook on low-heat setting for 8 hours or on high-heat setting for 4 hours.

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  • Remove large pieces with a slotted spoon and discard. Strain stock through a fine mesh sieve lined with a paper towel. Season to taste with salt. Transfer stock to storage containers and chill thoroughly in refrigerator overnight. Remove solidified fat layer from top. Can be refrigerated for about a week or frozen for 6 months. Makes 4 to 5 cups.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

15 calories; fat 1g; cholesterol 5mg; protein 1g; niacin equivalents 0.4mg; sodium 10mg; potassium 15mg; calcium 10.1mg.
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