Here's how I make chicken stock in the slow cooker
1 chicken carcass
3 - 4 bay leaves
1 tablespoon of dried onion flakes
2 teaspoons of dried parsley
1 - 1 1/2 litres of boiled water
Place all ingredients in the slow cooker making sure the carcass is covered with the boiling water.
Cook overnight or for up to 24 hours.
Drain the stock through a colander and use within 2 days or freeze for future use..
To make chicken soup, use the little bits of chicken meat off the carcass once it's been in the slow cooker. The meat is quite easy to get off and it's suprising how much meat a carcass can hide.
Hi Wendy,
ReplyDeleteI love cooking my own stock. I've never tried to cook it in the slow cooker so I'll have to give this a try,
thanks
Maureen
This is exactly how I made stock on the weekend and now I'm making your Chunky Chicken soup recipe. Thanks Wendy. Marie
ReplyDeleteWendy, Having the option of making broth in a crockpot is so handy. You can literally fix it and forget it!
ReplyDeleteAt the other end, chicken stock made in the pressure cooker is also awesome! I was once really sick with a cold, and bought chicken and stock/soup ingredients on the way home from work, and did not want to wait for the slow cooker version. I put the chicken, the herbs, celery and leaves, chunks of carrot and onion and whole garlic cloves in the pressure cooker and gave it (I think, from memory) about 25 minutes. The richest, most delicious stock I have ever made!
ReplyDeleteDear Wendy, I love this! I will be doing it with the turkey after Christmas too. I have used all kinds of bits and pieces to make stock and it really gets you a lot of goodness from things many people throw away! In winter I used the whole bone from the lamb roast as a base for vegie soup and that was good too. I love my crock pots! This is an excellent way to use them, with love Annabel.xxx
ReplyDeleteI’m going to be trying this soon. Good thing about making your own stock is that you’re cutting back of sodium as the shop brought stock is loaded with it.
ReplyDelete