Continuing with the theme of slow cooker love, I made some stock using a left over chicken carcass. This might just be my favourite use for a slow cooker because it was such a simple and easy way to make stock without using up a hob and having to keep checking up on it. There is something very satisfying when a recipe calls for 1 cup of stock and you’ve made your own.
I also like how resourceful making your own stock is, it makes a use of discarded bits and bobs. You can throw anything into a stock, peelings, bones and Parmesan rinds; I keep my Parmesan rinds in a bag in the freezer ready for making stock. I also like to keep any left over fresh herbs I have in the freezer to use from frozen. Some people even keep a large Tuppaware box in the freezer of peelings, bones and Parmesan rinds until they have enough to make a big pot of stock. Homemade stocks, particularly stocks that use bones, are full of nutrition too! I fail to see a downside.
- One chicken carcass, once all the useful meat has been removed (or any other bones you might have)
- One onion, chopped in half
- One carrot (I’d run out of carrots so didn’t use one)
- 2 bay leaves
- A handful of fresh herbs (I used rosemary, thyme and sage)
- Salt and pepper (a generous sprinkle of each, optional, you may prefer to salt your stock when actually cooking with it)
- Anything else you wish, e.g. Parmesan rinds
- Place all your ingredients into the slow cooker.
- Fill with water until about 2 cm from the top.
- Pop the lid on and cook on medium for 6-8 hours (or longer if you wish, the longer the better).
- Pour the stock through a sieve lined with cheesecloth into a large container.
- Portion up into 1 cup bags/pots (I place a freezer bag in a bowl and put a cup of stock into the bag, seal it and then pop the bag in the freezer. The bowl is just to support the bag whilst you fill it).
- Keep refrigerated if using in the next couple of days or freeze if keeping any longer.