My Slower Cooker Chicken Stock is so good and so easy you'll want to be making it all the time.Plus it freezes so well you will never be without. Let me show you how to make and use this delicious chicken stock.
Place all the ingredients into a slow cooker. Turn onto low and cook for 10 hours. Alternatively cook on high for 5 hours.
Strain. Then if you want to clarify further pass the strained stock through a muslin cloth or similar. Of course, place a large bowl underneath to catch the precious liquid.
Use immediately or freeze in portions for 3 months.
This will make 2 litres because no liquid is lost using the slow cooker.
It can be simmered very, very slowly on the stove for 4 or 5 hours but you may need to replace some water. If you use the stove top method be sure to remove the scum that rises to the top.
Use this wonderful broth as my father would have…in risotto, casseroles, pasta sauces and soups or just as a flavourful broth. Freeze it and have great broth always on hand. It really is the secret to great cooking.
Quantities can be adjusted if you have a smaller or larger slow cooker. Just keep in mind 500g of chicken wings for every litre of water. Add vegetables as desired.