About the Recipe
Overnight chicken stock in the crock pot
Ingredients
1 cherry acre pasture -chicken stock packet
1 onion (peeled and loosely chopped)
1 rib celery (roughly chopped)
1 carrot (roughly chopped (no need to peel))\
1 bay leaf
1 sprig parsley
1 spring of thyme
salt to taste ( you can adjust salt at the end )
water ( enough to cover the items in the cock pot, may need to add more during cooking process)
Preparation
Add stock packet to the crock pot
Add the onion, celery, carrot and spices on top of the bones and fill the crock pot almost to the top with tap water (leaving about 1/2” at the top)
Turn the slow cooker onto low cook all night long or you could start, in the morning and cook on “low” for 10-12 hours during the day. (The longer the better)
After the stock is done cooking turn off the heat and, using a soup ladle, pass the stock through a fine sieve to remove all herbs/bones/etc.
Either refrigerate or freeze the stock for future use. I usually freeze some in both 1 and 2-cup portions, and I also sometimes freeze stock in ice cube trays just in case I just need a little.