Slow cooker chicken stock - carcass or chicken parts?

I would like to make chicken stock to freeze and would like to use my slow cooker. I have seen recipes that use just the carcass and ones that use chicken pieces like thighs, etc. Which is the best option when making it in a slower cooker ... carcass or pieces?

• Posted by: pianogirl
• January 6, 2012

• 3522 views
• 1 Comment

• chicken stock