This has to be one of the best lessons I have learned using my slow cooker.

My family loves chicken soup and whenever I roast a chicken during the winter I always get out my soup pot to boil the carcass and gizzard to make soup.  I also buy 2-4 cartons of chicken stock every month, year round, to add to dishes such as rice, potatoes and casseroles.

Then it dawned on me.  I am throwing away all this great stock every month during the warmer months!  I hate heating up the kitchen to make stock but if I do it in my slow cooker overnight ….

It worked and it was super simple!

Directions:

1. Place the bones, gizzards, etc, from your roast chicken in the bottom of your slow cooker.
2. Add enough water to just cover the bones, etc…
3. Turn on low and cook overnight.
4. Allow to cool the next morning.
5. Strain to remove bones and bits of cartilage.
6. Then portion out in small resealable containers.  I used about 1/2 cup servings and placed them in my freezer.