~~HOME MADE SLOW COOKED CHICKEN STOCK~~

Directions

1~Place all ingredients into 6Lslow cooker

2~Fill with approx. 3L of water or until waterlevel is approx. 1inch from top of inner slow cooker bowl

3~Cook on low for up to 20hrs for full depth of flavour concentrate

4~Use a slotted spoon to remove and discard all the solid pieces from the dish

5~Pour remaining liquid contents through a fine sieve to remove any remaining solid pieces of food or herbs etc.

6If you dont have a sieve you can take a new clean pantyhose stocking, cut off one leg, securethe toeend with a knot and stretch it over a bowl to form a fine sieve

7~Pour into a large bowl and refrigerate overnight or long enough for any fat in the dish to solidify on top of the stock

8-Use a slotted spoon again to carefully remove and discard this solidified fat from the dish

9~Fill storage containers/bags/pouches with stock and refrigerate and use within 3-4 days or freeze and use within 3 months.

10~This recipe produced 1.9L of completed stock