Chicken Stock

Submitted by Christine Keevers

Chicken Stock

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Prep Time 20 minutes
Cook Time 12 hours
Total Time 12 hours 20 minutes


  • 2 Chicken Carcasses
  • 1 leek
  • 2 onions
  • 3 carrots
  • 1 garlic bulb
  • 3 celery stalks
  • 1 Zucchini (optional, I just had it in the fridge)
  • 3 bay leaves
  • 1 Tbs pepper corns
  • 1 Tbs whole coriander
  • Water


  • Roughly chop the vegetables (I don't even bother peeling them) and throw them into the pot. Smash each of the garlic cloves so they are crunched to release the flavour.
  • Toss the veggies together in the pot.
  • Beat the crap out of the chicken with a meat tenderiser to break it up a bit. Place it in the pot on top of the veggies. Put in bay leaves, pepper corns and coriander.
  • Fill to the top with water.
  • Cook on low for as long as possible (mine will probably be cooked for about 12-14 hours).
  • Allow to cool and strain the stock from the vegetables and chicken.
  • Refrigerate to allow the excess fat to rise to the top and solidify. Scrape off and use in cooking.
  • (It works amazingly for risotto)

1 thought on “Chicken Stock”

  1. My first ever stock in a slow cooker. Used this recipe and yield was 2.5 litres. Super easy. 20 hour cook time did the job beautifully and inspired me to buy a second sc

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