Chicken Stock

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.

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.