The following Everyday Savings Tip comes from, Emily:
Don’t throw away your chicken bones! Freeze them in a zip-top bag, and when you get a bag full, make stock!
In your biggest slow cooker (ours is a 6 qt), plunk in:
Cover all with cold water, cook on low for 12-18 hours. Strain, refrigerate overnight to skim fat, and use (or freeze). The vinegar leeches the calcium from the bones, making your broth more nutritious. We love to use this to make my son’s favorite dish, chicken & ducklings (dumplings).