1 whole organic chicken, bones only
3 whole carrots, washed and unpeeled
1 large yellow onion, washed and unpeeled
1 head of garlic cloves
4 stalks of celery, washed and cut in half
2 bay leaves
3 sprigs of fresh thyme tied together
1 bunch of parsley, tied together
1. Place bones in the slow cooker. Add in the carrots. Slice the yellow onion and garlic in half and add. Add in the celery, bay leaves, thyme, and parsley. Fill the slow cooker to desired level usually more than ¾ full.
2. Set on low and cook overnight for at least 8 hours. Let cool enough to work with, strain and package in desired amounts.
3. Put it in the fridge once cooled. You will see the fat will go to the top of the stock after being in the fridge so you can remove it.
Note: Use the stock to make soups have so much more flavor. Great to freeze too!