Chicken Stock

Ingredients

• 1 largechicken carcass (left over from a roast chicken)
• 1 medium, quarteredonion
• 2 medium, cut into 5 cm chunkscarrots
• 1 stalk, slicedcelery
• 10whole black peppercorns
• 8 stalksparsley
• 2 sprigsfresh thyme
• 2whole bay leaves
• 2.4 litres (10 cups)cold water
• 0.6 ml (1/8 teaspoon)salt

Instructions

1. 1

   Load the slow cooker

   Put all the ingredients into the bowl of a large slow cooker. Check that the water sits at least 1.3 cm (1/2 inch) below the top of the bowl.

2. 2

   Simmer the stock

   Set the slow cooker to low and let the stock simmer gently for 8 to 10 hours. If the liquid level drops, top it up with more water after 4 hours of cooking.

3. 3

   Strain the liquid

   Switch off the heat and let the stock cool slightly. Remove the larger bones and vegetable pieces, then pour the stock through a fine strainer; discard the leftover vegetables and chicken bones.

4. 4

   Chill or freeze

   Refrigerate the stock for up to 3 to 4 days before using, or freeze it for up to 3 months.

What is chicken stock?

Chicken stock is a savoury liquid made by simmering chicken bones with vegetables and herbs. It is a familiar base in Irish home cooking as well as in many other cuisines, adding depth to soups, stews and sauces.

This version uses the carcass from a roast chicken and cooks it slowly with a simple mix of onion, carrot, celery and herbs. The slow cooker keeps the process steady and hands-off.

Nutrition and macros by portion

The nutrition label shows one serving as written: 17 calories, 1g protein, 4g carbs, 1g fat.

The listed serving is very low in energy, with carbohydrates coming mainly from the vegetables and the small amount of fat and protein from the chicken remnants. Serve a bowl of soup made with the stock alongside a source of protein and a filling carbohydrate, such as beans and bread, to make a more balanced plate.

Why use a roast chicken carcass?

Roast carcass: the leftover bones and attached scraps are the foundation of the stock, making useful use of the remains of a roast. Remove larger bones before straining, as directed.

Vegetables and herbs: onion, carrot and celery give the liquid a gentle savoury base, while parsley stalks, thyme, bay and peppercorns add aroma.

Getting the slow-cooker fill right

Water level: keep the liquid at least 1.3 cm (1/2 inch) below the bowl's rim so it does not reach the top as it heats. The recipe calls for cold water when everything goes in.

Top-up: check the liquid after 4 hours and add more water if it has dropped. This helps keep the ingredients covered as the stock simmers.

A gentle simmer over time

Low setting: cook the stock for 8 to 10 hours, allowing the slow cooker to heat gradually. The full cooking time gives the bones, vegetables and herbs time to flavour the water.

Timing: the recipe lists 495 minutes total, while the method gives a simmering window of 8 to 10 hours. Follow the method's timing and let the stock cool slightly before straining.

Straining and checking the texture

Before straining: lift out the larger bones and vegetable pieces first, then pass the liquid through a fine strainer. This catches smaller pieces for a clearer stock.

After chilling: the stock may look different once cold, but the recipe gives no specific texture test; strain it and store it as directed.

Ways to use the stock

Soups and stews: use the stock as the liquid base for a pot of soup or a slow-cooked stew. Its mild flavour works with a range of ingredients.

On the side: serve a soup made with the stock alongside bread or a simple sandwich for a more substantial meal.

Recipe notes & tips

• Use a large slow cooker so the ingredients and water fit below the rim.
• Cut the carrots into even chunks so they are easy to remove after cooking.
• Keep the slow cooker on low for the full 8 to 10 hours.
• Check the liquid level after 4 hours and add water if it has fallen.
• Let the stock cool slightly before handling and straining it.
• Strain through a fine sieve after removing the larger bones and vegetables.

Variations

• More herbs: add extra parsley or thyme only if you want to adjust the recipe's stated herb quantities.
• Milder seasoning: leave out some of the peppercorns for a less peppery stock.
• No added salt: omit the salt and season the dish you make with the stock later.
• Clearer stock: pour the liquid through a fine strainer carefully to catch small particles.
• Batch storage: freeze the cooled stock in portions that suit your usual recipes.

Common mistakes to avoid

• Filling to the rim: keep the water at least 1.3 cm (1/2 inch) below the bowl's top.
• Skipping the top-up check: look at the liquid level after 4 hours and add water if needed.
• Straining with bones still in the bowl: remove the larger bones and vegetable pieces first.
• Rushing the simmer: allow the stock to cook for the stated 8 to 10 hours on low.
• Straining while very hot: switch off the heat and let the stock cool slightly first.

How to store

Refrigerate the stock for up to 3 to 4 days, or freeze it for up to 3 months. Reheat the amount you need before using it in another dish.

Frequently asked questions