Ingredients:

Instructions:

1. Remove and discard skin and visible fat.
2. Place as many chicken quarters as will comfortably fit in slow cooker or large pot. Be sure to leave space for the broth.
3. Add vegetables. Use about 2 cups in a 5 or 6 quart slow cooker. Use more or less in a larger or smaller cooking pot.
4. Add seasoning.
5. Add cold water to cover chicken. Use less water for a richer broth. Add more water to make a larger amount of broth.
6. If using a slow cooker, cover and cook on low heat for 6 to 8 hours or on high heat for about 4 hours. If cooking on the stove, heat to boiling, then reduce heat, cover, and simmer for about 1 hour. Simmering allows the meat and broth to absorb more flavor.
7. Lift meat out of the broth and place in a covered container. Refrigerate until cool enough to handle. Then remove meat from bones. Place meat in 1 or 2 cup containers or freezer-weight plastic bags. Discard bones.
8. Pour broth and vegetables into a colander set over a large bowl. Discard vegetables.
9. Pour broth into 1 or 2 cup containers. Cover and refrigerate several hours or overnight. Scrape off any fat that has hardened on top. Wrap fat in foil and discard.
10. Label the meat and broth containers with date and amount.
11. Store in refrigerator for use within 2 days or in freezer for use within 3 months.

Source:

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