1 whole chicken or rotisserie chicken*
1 pkg. Melissa’s Pearl Onions, washed, skin on
1 pkg. Melissa’s Dried Portobellos, rinsed
2-3 carrots, cut into 3-inch pieces
2 celery stalks, cut into 3-inch pieces, with leaves in tact
2 bay leaves
½ teaspoon dried thyme (or 1 sprig fresh)
1 teaspoon rubbed sage (or 1 sprig fresh)
½ teaspoon poultry seasoning
½ teaspoon whole peppercorns
1 tablespoon Kosher salt
Place all ingredients in a slow cooker. Add cold water to cover. Cook on low for 8 hours. Allow to cool slightly, and then place a large colander in a large bowl. Pour the stock into the colander, separating the solids from the liquids. Discard solids. Pour the stock into jars or containers. I use various sized plastic containers from 1/2 cup up to 3 cups, so it is premeasured for just about any recipe that I need. If you plan to freeze the stock, leave about an inch at the top for liquid expansion, otherwise use within three days.
*As rotisserie chickens tend to be highly seasoned, I find that they yield the most flavorful stock.