1 x onion sliced
1 x carrot sliced
1 x celery rib sliced
5 lb chicken
1/2 c. chicken broth or possibly water
Place sliced vegetables in the bottom of the crockpot. Sit chicken on top, neck up. If you wish you may season with herbs, pepper, etc., but this is not necessary. Pour broth over, cover and cook on LOW 8 or possibly 9 hrs. Remove chicken from pot and let cold till easy to handle. Meanwhile, strain stock and defat. This stock is double strength, so mix with equal parts water for use. Remove chicken from bones and cut into pcs sized appropriately for your recipe. This recipe yields 4 to 6 c. of chicken and 3+ c. double strength chicken stock.