I like to make a whole chicken in my slow-cooker, remove the meat, then throw the carcass back in overnight to make stock.
Ingredients:
chicken carcass, free-range
4 quarts filtered water
2 T. apple cider vinegar, unpasteurized and unfiltered - like Bragg's brand
garlic, optional
juice of 1/2 lemon, optional
flat leaf parsley, optional
Instructions:
Place ingredients on LOW for 12+ hours. Let cool. Refrigerate. When fat solidifies at the top, skim it off. Divide broth into containers and refrigerate or freeze for later use.
Ice cube trays are hand for freezing small amounts of broth for cooking. They're especially great for adding broth to things like sauces. Once the broth freezes in the tray, I like to put the cubes in a freezer bag.
