Easy Homemade Chicken Stock (Slow Cooker Method)

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I think I should change this blog to “Soup Lovers Anonymous.” I hope you like soup at least one tenth as much as I do. To continue on our soup loving adventure, I bring you chicken stock. The food blogging world has been abuzz with the use of chicken wings instead of leftover carcass or necks or backs. The results are unabashedly delicious. This stock brightens any soup or dinner item. It take 3 minutes of prep and cooks all in its lonesome in a slow cooker. Freeze in quart size storage bags, quart mason jars, ice cube trays or regular muffin tins (for 1/2 cup size)

Makes: 3 Quarts (ish)

Gather
2 lbs chicken wings
3 garlic cloves, smashed
1 onion, roughly chopped
1 bunch parsley
3-5 celery stalks
3 quarts water
Cheesecloth
Fine meh strainer

Make
Throw it in the crock on high for 5-6 hours or low for 8-10!
Let cool, strain with cheesecloth-lined mesh strainer!
Freeze! (Or refrigerate!)

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