Slow Cooker Stock

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.

Slow Cooker Stock

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
  • Water


  1. Place all your ingredients into the slow cooker.
  2. Fill with water until about 2 cm from the top.
  3. Pop the lid on and cook on medium for 6-8 hours (or longer if you wish, the longer the better).
  4. Pour the stock through a sieve lined with cheesecloth into a large container.
  5. 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).
  6. Keep refrigerated if using in the next couple of days or freeze if keeping any longer.

One thought on “Slow Cooker Stock

  1. Pingback: Bacon, Asparagus & Pea Risotto and Gibbon Conservation | Noisette

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