Recipe Exchange Newsletter| Easy recipes using everyday ingredients

CROCK POT CHICKEN BROTH

1 onion, sliced
1 carrot, sliced
1 celery rib, sliced
5 Pounds chicken
1/2 Cup chicken broth or water

Place sliced vegetables in the bottom of the crockpot. Sit chicken on top, neck up. If you wish you may season with herbs, pepper, etc., but this is not necessary. Pour broth over, cover and cook on LOW 8 or 9 hours. Remove chicken from pot and let cool until easy to handle. Meanwhile, strain stock and defat. This stock is double strength, so mix with equal parts water for use. Remove chicken from bones and cut into pieces sized appropriately for your recipe. This recipe yields 4 to 6 cups of chicken and 3+ cups double strength chicken stock.

Source: http://www.nancys-kitchen.com