Chicken broth in the crock pot

Ingredients for 8 servings:

• 1 kg chicken meat, leftovers, including skin and bones, offal (without liver), raw or cooked
• 1 onion(s)
• 1 stalk(s) celery
• 1 large carrot(s)
• 1 bay leaf
• 1 sprig(s) parsley, fresh
• 1 sprig(s) thyme or rosemary or other fresh herbs to taste, fresh
• 1 clove(s) garlic
• 3 liters of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 hours; Total time approx. 10 hours 15 minutes

Using leftovers, basic recipe for soups and sauces

Peel the onion and cut into eighths. Roughly chop the celery and carrot. Briefly crush the garlic, skin on, with a knife. Add all ingredients to the crockpot. I use no salt; others season with 1 teaspoon of salt. Cook in the crockpot at low heat for 8 to 10 hours. Then strain the contents through a sieve. The broth freezes well in portions and can be used for soups and sauces.