Chicken Broth:easy Slow-Cooker Method

from the everything diabetes cookbook comes this recipe. this recipe is 1 1/2 very lean meat & 1/2 lean meat,fyi

• Ready In: 30 hrs
• Serves: 8
• Yields: 4 cups

Ingredients

• 1  small onion, chopped
• 2  medium carrots, peeled & chopped
• 2  medium celery ribs, chopped
• 1  bay leaf
• 6  black peppercorns
• 1⁄4 cup dry white wine
• 2  lbs chicken pieces
• 4 1⁄2 cups water

Directions

1. add all indgredients EXCEPT the water to the slow cooker. the chicken pieces & vegetables should be loosely layered and fill no more than 3/4 of the slow cooker.
2. add enough water to just cover the ingredients and cover the slow cooker.use the high setting until the mixture almost reaces a boil then reduce the heat to low.
3. allow to simmer overnight or up to 16 hours,checking occasionally and adding more water in necessary.
4. remove the chicken pieces & drain on paper towels to absorb any fat.
5. allow to cool,then remove the meat from the bones.
6. strain the vegetables from the broth & discard.
7. put the broth in a covered container & refridgerate for several hours or overnight allowing the fat & discard.
8. to sperate the broth into small amounts for use when you steam vegetables or potatoes,fill up an ice cube tray wit stock,.
9. let freeze,then remove the cubes from the tray & store in a labeled freezer bag.