Chicken Stock in a Slow Cooker

I know some people might think it is excessive to make your own chicken broth. I mean, you can buy it at the super market for about $2.99. The thing is, the homemade stuff is just much better . . . much. And it takes less time to make than a trip to the grocery store.  Don't believe me?

Every time we have chicken (whether roasted by myself or the local market), I throw the bones and unused bits, usually the neck and backbone, in a plastic bag in the freezer. At the same time, I also add any leftover veg--that half an onion, pepper, tomato, leek, or parsley that has been languishing in the bottom of the fridge--in another bag. When the bags are full, I pull out my slow cooker, dump the bags out (frozen and all), cover with water, and add a bay leaf or two, peppercorns, and a bit of Kosher salt. Flip the switch to high for as long as you want (usually 6-8 hours does the trick), and go about your business. If you are so inclined, skim off any crud that appears on the top, but it isn't the end of the world if you have better things to do. (I usually do.) When the broth is ready, let it cool, strain it (twice, and maybe even a third time for good measure), and put it in plastic containers overnight in the fridge. Skim off any fat the next morning, close tightly, and freeze. You will end up with at least 2 1/2 quarts of stock, or, about $8.00 worth, which, of course, has cost you nothing but your freezer leftovers.

Thanks to my mother, who tipped me onto making my stock in the slow cooker!