FoodRecipesSoups
2 pounds chicken necks, backs and wings
6 cups hot water
1 onion, quartered
2 carrots, chopped
1 stalk celery, chopped
4 sprigs parsley
1 teaspoon salt
1 dash pepper
1 bay leaf
Crock Pot Directions: Combine all ingredients in crock pot. Cover andcook on low setting for 6 to 8 hours. Strain stock, cool, and refrigerate. When well chilled, remove the fat which has accumulated on top and discard. Use in recipes calling for chicken stock. Yields 1 1/2 quarts.