1. Place all of the ingredients in your slow cooker, add enough cold water to cover, and cook on low for at least 12 hours or overnight.
2. You may need to skim the surface toward the beginning of cooking.
3. Use a spider skimmer to remove the larger pieces, then strain the stock through a fine-mesh strainer into a large bowl, pressing on any remaining solids to ensure you get all of the liquid.
4. Let cool completely.
5. Use within a week or freeze in 1- to 2-cup portions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (910g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 1305 (65%)|
|Amt Per Serving||% DV|
|Total Fat 145g||193 %|
|Saturated Fat 40.7g||203 %|
|Monounsaturated Fat 57.6g|
|Polyunsanturated Fat 30.8g|
|Cholesterol 698.5mg||215 %|
|Sodium 663.2mg||23 %|
|Potassium 1445mg||38 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 0.9g|
|Protein 166.5g||238 %|
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Calories per serving: 2020
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