Chicken Stock with Fennel

 Ingredients :

1kg chicken bones
450g Onion, chopped
 300g celery, cut into 1-inch/2cm lengths
 150g carrots, cut into 1-inch/2cm lengths
90g fennel bulb, sliced
 5 cloves of garlic, peeled and smashed
 2 bay leaves
 1 sprig of fresh thyme
30g fennel fronds
1 tbsp. peppercorns
 Water 

Directions :

1. Place chicken bones in the slow-cooker on high for one hour. 
2. Lower heat to low, add vegetables and stir to coat. Heat for another hour. Add seasonings, then enough water to cover. Cook for 8 or more hours. 
3. Turn off cooker and cool for 45 minutes to an hour.
4.  Remove chicken and pick off any meat on the bones. Discard the banes and place meat in a sieve with cheesecloth. 
5. Strain the cooker contents through the sieve with the meat into a bowl.
6.  Gather the cheesecloth and twist to squeeze out all liquid.
7. 
   
8.  Cal - 45, Carbs - 8.9g, Protein - 2.8g, Fat - 0.1g, Fiber - 2.5g