Ingredients
3chicken breast halves
1onion,quartered
1tomato,quartered
1cupcarrots
2stalkscelery
2clovesgarlic
3sprigsthyme leaves
3bay leaves
fresh herbs,cilantro or parsley
whole peppercorns
kosher salt
Preparation
Place all ingredients into crock pot and fill with water.
Cover and cook on High for 4 hours or Low for 8 hours.
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.
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.
When the stock is chilled, the fat will rise to the top and harden and you can easily remove it.
