~~HOME MADE SLOW COOKED CHICKEN STOCK~~
Chicken, Condiments/Preserves, Dairy Free, Gluten Free, Healthy Options, Lactose Free, Substitutions
February 28, 2015
- Prep: 10 mins
- Cook: 20 hrs
-
10 mins
20 hrs
20 hrs 10 mins
- Yields: 1.9L completed 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
Submitted by Paulene Christie
4 Reviews
Paulene @ Slow Cooker Central
July 4, 2021
Yes after such a long cooking time it’s got nothing tasty left in it 🙂
Maureen
July 1, 2021
What happens to the chicken from this dish? Is all the goodness taken and it’s discarded? Thanks 😌
Jillian Turner
March 8, 2021
So easy. I used 1.2 kgs of drumsticks. Great result & recipe.
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Shirley
February 4, 2022
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.