David Leite's Slow Cooker Chicken Stock Recipe
|2 pounds||chicken wings, necks, backs, or other parts (raw parts or roasted carcasses)|
|4 smallish||carrots, rinsed and roughly chopped|
|1||leek, rinsed and roughly chopped|
|1 smallish||onion, peeled or unpeeled, roughly chopped|
|1 teaspoon||black peppercorns|
|1 fresh||bay leaf (optional)|
|1 sprig||fresh thyme|
Place all of the ingredients in your slow cooker, add enough cold water to cover, and cook on low for at least 12 hours or overnight. You may need to skim the surface toward the beginning of cooking.
Strain and let cool completely. Freeze in 1- to 2-cup portions.