Cooking Instructions
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Step 1
In your slow cooker, add
Water (8 1/2 cups)
,
Kosher Salt (2 1/2 Tbsp)
,
Coarse Black Pepper (1/2 Tbsp)
,
Celery (3 stalks)
,
Onion (1)
,
Carrots (3)
,
Chicken Bones (1.5 lb)
,
Garlic (3 cloves)
,
Dried Thyme (1/2 Tbsp)
,
Bay Leaves (2)
and
Dried Oregano (1/2 Tbsp)
.
Step 2
Place the lid on and set to slow cook for 12 hours. If you are using a pressure cooker, cook for 3 hours and then let it release the pressure naturally.
Step 3
Strain the chicken stock and adjust for salt to taste. When the stock chills some fat will harden on top, you can remove it with a spoon.
