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Recipe Summary

prep:
25 mins
slow-cook:
8 hrs on low-heat setting or 4 hours on high-heat setting
Yield:
4 to 5 cups
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Ingredients

Ingredient Checklist

Directions

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  • 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; total fat 1g; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterol 5mg; sodium 10mg; potassium 15mg; carbohydratesg; fiberg; sugarg; protein 1g; trans fatty acidg; vitamin aIU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folatemcg; vitamin b12mcg; calcium 10mg; ironmg.

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