Submitted by Paulene Christie


5 from 1 vote
Serving: 1.9
Prep Time 10 minutes
Cook Time 20 hours
Total Time 20 hours 10 minutes


  • 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


  • ~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


  1. What happens to the chicken from this dish? Is all the goodness taken and itโ€™s discarded? Thanks ?

  2. 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.

  3. Maria Mihailidis

    5 stars
    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 ๐Ÿฒ.
    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 ๐Ÿ™โค๏ธ๐Ÿ˜‹๐ŸŒน๐Ÿ†

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