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Slow Cooker Chicken Stock

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Packaged chicken stock often has way too much salt. Use this recipe to make your own tasty, kidney-friendly stock.

What you need:
 Chicken bones or carcass, roughly one small or medium sized chicken
 1 onion, peeled and chopped
 1 rib of celery, chopped
 1 carrot, chopped (no need to peel)
 1 bay leaf
 1 sprig fresh parsley
 1 sprig fresh thyme
 Note: If you are missing any of these ingredients don’t let that stop you from making it anyway.
To make the stock:
1

Remove all edible meat from the chicken; put the bones, skin, cooking juices, etc. in the slow cooker.

2

Add the onion, celery, carrot and spices on top of the bones and fill the slow cooker with water, leaving about a half of an inch at the top.

3

Cook on low for 8 to 10 hours.

4

After the stock is done cooking, turn off the heat and pass the stock through a fine sieve to remove all herbs, bones, etc.

5

Refrigerate or freeze the stock for future use. Tip: Freeze some in both 1- and 2-cup portions and also freeze stock in ice cube trays just in case you “need a little” for making sauce.

Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.

Ingredients

What you need:
 Chicken bones or carcass, roughly one small or medium sized chicken
 1 onion, peeled and chopped
 1 rib of celery, chopped
 1 carrot, chopped (no need to peel)
 1 bay leaf
 1 sprig fresh parsley
 1 sprig fresh thyme
 Note: If you are missing any of these ingredients don’t let that stop you from making it anyway.

Directions

To make the stock:
1

Remove all edible meat from the chicken; put the bones, skin, cooking juices, etc. in the slow cooker.

2

Add the onion, celery, carrot and spices on top of the bones and fill the slow cooker with water, leaving about a half of an inch at the top.

3

Cook on low for 8 to 10 hours.

4

After the stock is done cooking, turn off the heat and pass the stock through a fine sieve to remove all herbs, bones, etc.

5

Refrigerate or freeze the stock for future use. Tip: Freeze some in both 1- and 2-cup portions and also freeze stock in ice cube trays just in case you “need a little” for making sauce.

Slow Cooker Chicken Stock