I used chicken thighs only, for deeper flavor. About halfway through, I removed the skin & meat from the bones and returned the bones to the crockpot. After it was done, I placed the broth in the fridge overnight so that the fat could rise to the top, solidify, and I could just lift it off. Worked great. Used some, then jarred up the rest and froze it. Homemade chicken stock is so flavorful, and better yet, I can control the seasonings, especially salt that is so prevalent in the store-bought stuff! Thanks so much, Micki!
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I used chicken thighs only, for deeper flavor. About halfway through, I removed the skin &...