In the Kitchen: Slow Cooker Chicken Stock

Friend of the show, David Leite, Food Writer and Blog Publisher, was in the kitchen showing us how to prepare chicken stock in a slow cooker, as well as some ideas on how to transform it into easy week-night meals.

SLOW COOKER CHICKEN STOCK RECIPE

Makes about 2 quarts

INGREDIENTS

2 pounds chicken wings, necks, backs, or carcasses (or any combination)

4 smallish carrots, rinsed and roughly chopped

1 leek, rinsed and roughly chopped

1 smallish onion, peeled or unpeeled, roughly chopped

1 teaspoon black peppercorns

1 fresh bay leaf (optional)

1 sprig fresh thyme

  Cold water

DIRECTIONS

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.

Strain and let cool completely. Freeze in 1- to 2-cup portions.