2quartsof low sodium chicken stockstore-bought or homemade
Water to cover
Place all of the ingredients into a large crockpot and cover with water. Set the crockpot to LOW for 4-6 hours. Turn to the WARM setting and continue to cook for 4-6 more hours. Strain the broth to remove the carcasses and vegetables. Refrigerate until fat solidifies on top. Remove the fat with a spoon or ladle and discard. Store the broth in gallon Ziploc bags and freeze.