1 Chicken Carcass leftover roasted chicken, bones and all
6 Celery Stalks & Leaves - halved
5 Carrots - halved
1 Yellow Onion - quartered
Handful Fresh Parsley
1/2 Lemon
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.

Recipe Notes
*Refrigerate overnight then scrape fat from top for a low fat broth*
Use or freeze within 1 week.
Makes approximately 2 quarts broth.