Ingredients
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1 onion
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2 stalks celery
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2 carrots
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1 lb chicken bones (raw or cooked)
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1 bay leaf
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1 handful fresh parsley
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2 tsp salt
Steps
1
Peel and quarter the onion. Chop the celery and carrots. To a large slow cooker, add the chicken bones, vegetables, bay leaf, parsley, and salt. Add enough water to cover solids by 1 inch.
2
Cover and cook on low 12-24 hours (you may have to reset your cooker). Strain solids from broth. Cool slightly. Refrigerate up to 5 days or freeze in plastic containers for up to 3 months.
Tips
1½ rotisserie chickens = 1 lb bones
