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
Submitted by Paulene Christie
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.