Ingredients
1 leftover rotisserie chicken carcass1 medium onion, quartered1 celery rib, coarsely chopped1 medium carrot, coarsely chopped2 fresh parsley sprigs2 fresh thyme sprigs 1 bay leaf2 garlic cloves, halved1 teaspoon whole peppercorns6 cups water
Preparation
Place the first nine ingredients in a 5-qt. slow cooker; add water. Cook, covered, on low 6-8 hours to allow flavors to blend.
Strain stock through a cheesecloth-lined colander; discard vegetables, bones, herbs and peppercorns. If using immediately, skim fat. Or, cool stock, then refrigerate 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)
