Slow Cooker Chicken Stock

Directions

• Place the first nine ingredients in a 5-qt. slow cooker; add water. Cook, covered, on low 6-8 hours to allow flavors to blend.
• Strain stock through a cheesecloth-lined colander; discard vegetables, bones, herbs and peppercorns. If using immediately, skim fat. Or, cool stock, then refrigerate 8 hours or overnight; remove fat from surface before using. (Stock may be refrigerated up to 3 days or frozen 4-6 months.)