Making your own chicken stock is easy and economical, and you can get a few meals out of just one slow cooking session if you get crafty.
311 per serving
- 1 whole chicken
- 2 white or yellow onions, sliced, can reduce to 1 if desired
- salt and pepper, to taste
- 1 bay leaf, or a few sprigs of parsley (optional)
- carrots, chopped
Begin by layering the sliced onion on the bottom of the slow cooker. If you choose to also use carrots, chop them and place them along the bottom as well. Place the chicken over the onions and sprinkle with salt and pepper. (You may want to add more salt later to taste, so don't use too much to start.) If you're using a bay leaf or parsley, tuck it on the side of the chicken.
Fill the crock with enough water to almost cover the entire chicken. Place the lid on the top and turn on the slow-cooker to the low setting. Allow it to cook for 8-10 hours. I like to set mine in the morning before work so that it's done by the time I return home for dinner.