Chicken Stock from Leftovers
Soup & Stew
Chicken Scraps & Bones
Whenever you have leftover chicken scraps or bones, place them in to a gallon zip lock bag in your freezer until it’s full.
Dump your full zip lock bag in to your crock pot.
Add a large handful of any veggie scraps you might have. Celery, onions, garlic, etc.
Add one bay leaf.
Fill it with water until it is no more than 1/2″ from the top of your slow cooker.
Turn on low and ignore it for the next 8-12 hours.
After 8-12 hours, strain it through a cheese cloth lined colander in to a large container, then put it in the fridge.
Once it is cold, skim all of the fat off the top and place it in to 2-3 cup containers, put it in the freezer, and defrost it when you’re ready to use.
You can do this same thing with leftover beef bones and scraps to make beef stock.
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