David Leite's Slow Cooker Chicken Stock Recipe

2 poundschicken wings, necks, backs, or other parts (raw parts or roasted carcasses)
4 smallishcarrots, rinsed and roughly chopped
1leek, rinsed and roughly chopped
1 smallishonion, peeled or unpeeled, roughly chopped
1 teaspoonblack peppercorns
1 freshbay leaf (optional)
1 sprigfresh thyme
Cold water


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.

Recipe used with permission. David Leite's Slow Cooker Chicken Stock Recipe © 2014 David Leite, Leite's Culinaria [http://leitesculinaria.com/]. All rights reserved.

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