This couldn’t be easier, really it couldn’t. I have done it twice now and both times ended up with the richest, clearest, easiest chicken stock I have ever made. With… wait for it now….. no skimming. I really do hate the skimming.
Slow Cooker Chicken Stock
So here is how it works, put a bunch of chicken bits in your slow cooker. For example I used approximately 5C of necks and backs. Roughly chop a carrot, a stalk of celery and a small onion or part of one. Throw in a few peppercorns, a bay leaf and a sprig of parsley - if you are feeling fancy go ahead and tie it up with cheesecloth. Cover the whole thing with water with at least an inch of water on the top. (Total in my slow cooker was about 6Qt including the chicken and veggies.) Poke the chicken down if it floats, you want to make sure it is submerged. Now turn it on to low and walk away - for 10 to 12 hours. You now have chicken stock. Stick it in the fridge skim the fat off when it is solidified and use or freeze.
Tip: When you go to remove the stock from the pot use a ladle rather then draining it like pasta. Stirring up the stock can cloud it by stirring up all the impurities.
I like to do it overnight, pack the stock into the fridge in the morning and skim it in the evening and then it is ready to use