Submitted by Paulene Christie
~~HOME MADE SLOW COOKED CHICKEN STOCK~~
Serving: 1.9
Ingredients
- 1.5kg whole organic chicken
- 2 onions cut in half
- 2 carrots, roughly chopped
- 1/4 bunch of celery roughly chopped
- 1 tsp whole black peppercorns
- 1/2 head of garlic, peeled
- 1 Leek, roughly chopped
- 3 stalks of thyme
- 3 stalks rosemary
- 4 bay leaves
Instructions
- ~Place all ingredients into 6Lslow cooker
- ~Fill with approx. 3L of water or until waterlevel is approx. 1inch from top of inner slow cooker bowl
- ~Cook on low for up to 20hrs for full depth of flavour concentrate
- ~Use a slotted spoon to remove and discard all the solid pieces from the dish
- ~Pour remaining liquid contents through a fine sieve to remove any remaining solid pieces of food or herbs etc.
- If 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
- ~Pour into a large bowl and refrigerate overnight or long enough for any fat in the dish to solidify on top of the stock
- -Use a slotted spoon again to carefully remove and discard this solidified fat from the dish
- ~Fill storage containers/bags/pouches with stock and refrigerate and use within 3-4 days or freeze and use within 3 months.
- ~This recipe produced 1.9L of completed stock
- We also have a BEEF STOCK >> HERE
Tried this recipe?Scroll Down To Share What You Think
So easy. I used 1.2 kgs of drumsticks. Great result & recipe.
What happens to the chicken from this dish? Is all the goodness taken and it’s discarded? Thanks ?
Yes after such a long cooking time it’s got nothing tasty left in it 🙂
I do this with chicken frames and wing tips, also add feet if I can get them, extra collagen. I like to give them a quick brown under the grill for some caramelisation, it adds to the flavour of the stock. Also a good table spoon of cider vinegar supports the bones to give up their goodness. As my slow cooker is able to, I will also pressure cook for an hour at the beginning to get it started, then continue slow cooking for 15 – 20 hours. Love using my own healthy flavoursome stock in all my recipes.
Oh my Lord!!! this recipe for the homemade stock is the best.
I only cooked my stock overnight, so I could make chicken noodle and vegetable soup 🍲.
Never doing it any other way.
Tasty, the whole house smelt delicious.
This will be my go to home made stock.
Eventually I want to make some extra stock and have it ready frozen to use as needed.
Thank you Paulene Christie for sharing your recipe, it’s a winner stock recipe 🙏❤️😋🌹🏆