Gluten-Free

Active5 min

Total4 hrs 5 min (high)

Slow-Cooker Chicken Stock

This stock calls for whole chicken leg quarters, so it’s a good one to make if you don’t have a leftover chicken carcass. All it takes is 5 minutes of prep time and you get 10 cups of flavorful broth. (Photo)

Equipment: 6-quart slow cooker

• 1 medium carrot, cut into 1-inch pieces
• 1 stalk celery, cut into 1-inch pieces
• 1 small onion, cut into 1-inch pieces
• 4 pounds skinless chicken leg quarters
• 6 sprigs fresh parsley
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 clove garlic, crushed
• 20 whole black peppercorns
• 9 cups water

1. Combine carrot, celery, onion, chicken, parsley, thyme, bay leaf, garlic and peppercorns in a 6-quart slow cooker. Add water.

2. Cover and cook on High for 4 hours. Strain and let cool to room temperature.

►► MAKE AHEAD: Refrigerate for up to 1 week or freeze for up to 3 months.

Makes: about 10 cups

Analysis note: After straining, stock has negligible calories, nutrients and sodium.