Crockpot Chicken Stock

This is the best way to make use of leftover chicken bones and scraps. I actually save bones from raw chicken in the freezer in a packet. I also use wing tips and chicken carcasses from whole roast chickens. Any chicken parts will do, even the skin! This is the same as my Crockpot Chicken Broth but the added herbs, spices and veggies make it a stock instead of a broth.

Crockpot Chicken Stock

various chicken scraps (skin, wings, bones or a chicken carcass)
water
1 small onion, white or yellow, quartered
1 stalk of celery (may omit)
5-10 whole peppercorns (subsitiute 1 tsp ground pepper)
2 whole bay leaves
1/2 tsp thyme leaves (2 fresh thyme sprigs may be substituted)
Crockpot/slow cooker

Place your chicken scraps in the bottom of an empty crockpot. Cover with water and continue filling until the water is one inch or so below the lip where the lid rests. Put on the lid and turn the crockpot on high. Remember to make sure the crockpot is plugged in (I have forgotten this on occasion). Cook overnight. In the morning, you will have a wonderful, cheap, low sodium chicken stock. Remove bones and other large pieces with a slotted spoon. Pour it up into several containers and refrigerate. The impurities will settle to the bottom and the fat will solidify on the top. When cold, remove the fat if desired and pour the stock into freezer safe dishes (I like glass canning jars with a two inch head space left at the top for expansion). Freeze and use as needed.