Chicken stock is probably the most versatile homemade stock to make.
It is the base for many soups (including pumpkin) and is a great way to add flavour to cooked rice or quinoa. So, if you buy a whole chicken from a takeaway shop, you can use the carcass to make stock! So don’t throw it out – freeze it!
The secret to a really tasty chicken stock is to bake your chicken carcass in the oven on a very high heat for 15 minutes before placing it in the slow cooker. You don’t need to do this step – but it does make for a tastier result!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 1/4 tsp Salt And Pepper
- 1 Onion peeled, roughly chopped
- 1 Raw Chicken Carcass(or Bones)
- 2 Celery Stick roughly chopped
- 1 Carrot peeled, roughly chopped
- 2 Bay Leaves
- 1 Water
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- In a large pan, add in water and start to heat. Then, add in the salt, pepper and onion.
- Once it starts to boil, add in chicken carcass, vegetables and bay leaves.
- Then, turn the heat down to let the stock simmer.
- Boil for approximately four hours (or in the slow cooker on high for eight hours)
- Make sure to check several times in the next few hours and skim the 'scum' off the top and discard.
- Grab a large container with a lid. Put a strainer on top and pour the stock through it. Strain well.
- Discard all the ingredients on the strainer.
- Cool the mixture down. Allow the stock to cool to room temperature before placing in the fridge.