A rich and flavorful poultry stock made effortlessly in your slow cooker.
Prepare the vegetables by peeling and roughly chopping them.
Chop the vegetables into similar-sized pieces for even cooking.
Place the chicken bones and prepared vegetables into the slow cooker.
Layer the ingredients evenly for better flavor extraction.
Add the garlic, bay leaves, parsley, bouquet garni, and peppercorns to the slow cooker.
Tie the parsley and bouquet garni together for easy removal later.
Pour boiling water into the slow cooker, covering the ingredients.
Ensure the water level is just above the ingredients for optimal flavor.
Set the slow cooker to low and cook for 12 to 24 hours.
Longer cooking times result in a richer stock.
Strain the stock through a fine mesh strainer and discard the solids.
Use a cheesecloth-lined strainer for an extra clear stock.
Cool the stock, skim off any fat, and store or use as desired.
Divide the stock into portions before freezing for convenience.
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