Step 1

Place all ingredients into crock pot and fill with water.

Step 2

Cover and cook on high for 4 hours or low for 8 hours.

Step 3

When it's done, throw out all the vegetables, strain the liquid and remove the chicken for other recipes, like chicken salad, or anything that calls for shredded chicken.

Step 4

If you're not using the stock right away you can store it in containers and refrigerate for up to 2 days or freeze for several months.

Step 5

When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.

Step 6

Place all ingredients in a large pot, cover and simmer low for several hours.