|Frozen whole chicken|
|Chicken, done and ready to debone|
|Chicken bones and juices from cooking|
With the carcass and the goodies back in the crock pot, I add 4-6 carrots (depending on the size-they've been kind of scrawny lately), 4- ribs of celery, 1 onion and 2-3 tablespoons of dried parsley (if I have bay leaves, I'll put a couple of those in too.). Don't worry about spending a lot of time prepping these veggies, they are there for flavor purposes only. I cut the carrots in half, cut the celery in three or four large pieces and halve the onion. Fill to the top with water and leave for 12-24 hours.
|The beginning of broth|
|Broth, 24 hours later|
When you're ready, strain the broth into a large bowl. Discard the bones and veggies. I pour the broth into recycled glass jars to freeze and thaw what I need as I need it. I've also used ziploc bags and laid them flat to freeze. They stack great and don't take up much space. The broth will also keep in the fridge for 4-5 days, so there's no need to freeze it if you know you will have a way to use it shortly.
|Broth-ready for freezing|
Chicken and gravy over mashed potatoes or noodles