Slow Cooker Chicken Stock

Delicious, classic chicken stock is easy to make in the slow cooker, so put your feet up while you cook up the essential ingredient in any good soup, stew or sauce.

📝 Ingredients

• 3–4 chicken carcasses
• 2 carrots
• 1 large onion
• 2 sticks celery
• 1 clove garlic
• peppercorns (just a few)
• 1 bunch fresh parsley

👨‍🍳 Instructions

1. 1Put the broken chicken carcasses into the slow cooker together with all the other ingredients. You can break up the vegetables but do not need to peel them.
2. 2Add just enough water to cover the ingredients.
3. 3Cook on High for long enough to bring the stock to a simmer and then turn down to Low. Leave for 8 hours or overnight.
4. 4Strain the cooled broth through a sieve to remove the solids.
5. 5Now transfer your chicken stock into clean storage jars that have secure lids. I use a jam funnel, as I find this keeps the mess to a minimum. Allow the stock to cool completely with the lids off.
6. 6Once the stock has cooled, you will find that the stock is slightly jellied with a layer of fat on top. Remove this fat with a spoon. You can reserve it and cook with it as you would oil or lard.
7. 7You can now either put the lids on and store in the fridge for use within three days, or freeze without the lids, putting them in place once the stock has frozen.