1 Chicken Carcass leftover roasted chicken, bones and all
6 Celery Stalks & Leaves - halved
5 Carrots - halved
1 Yellow Onion - quartered
Handful Fresh Parsley
Generous Pinch Salt & Pepper
2 Quarts Filtered Water 8 cups
5-6 Garlic Cloves(sliced in half)
Place all ingredients into large slow cooker.
Cook on low for 10-12 hours.
Turn off heat, remove lid and allow to cool 30 minutes.
Strain broth and transfer to airtight container.
Refrigerate until use.
*Refrigerate overnight then scrape fat from top for a low fat broth*
Use or freeze within 1 week.
Makes approximately 2 quarts broth.