SLOW COOKER CHICKEN BROTH

1 (3 to 3 1/2-pound) cut-up broiler-fryer chicken
2 medium stalks celery, coarsely chopped (1 cup)
2 medium carrots, coarsely chopped (1 cup)
2 medium onions, coarsely chopped (1 cup)
2 teaspoon chopped fresh thyme leave
2 teaspoons salt
1/4 teaspoon pepper

Mix all ingredients in 6-quart slow cooker.

Cover and cook on low heat setting for 6 to 8 hours.

Remove chicken and vegetables from broth; cool. To make broth clear, strain through a cheesecloth-lined colander.

Remove skin and bones from chicken. Discard skin, bones, and vegetables. Refrigerate broth and chicken separately to use in recipes.

Makes 10 cups broth; about 4 cups chicken
From: Recipelink.com
Source: Recipe Booklet: Soup, Stew, and Chili, Betty Crocker Recipe Magazine, February 2004, #205