Have you ever thought of making homemade stock but then thought it would be too much hassle? I used to think that only kitchen geniuses or people who had loads of time made their own stock. But I was wrong! It is seriously easy to make a chicken stock with a leftover roast chicken carcass & a slow cooker.
Easy Slow Cooker Chicken Stock – made with leftover roast chicken
When I buy meat I always try to waste the least amount possible but fresh stock was one of those things I never thought I had time to make. Until I realised it was in fact really simple (and I didn’t have to mess around with raw meat). I like to keep things simple as well as frugal in my kitchen so this recipe is perfect.
What you’ll need
- A slow Cooker
- A leftover roast chicken carcass with meat removed
- Water to fill your slow cooker
- Break up the chicken carcass and place it in the slow cooker.
- Add enough water to fill your slow cooker.
- Put the slow cooker on a low setting over night or for around 12 hours.
- Turn off the slow cooker and let the stock cool slightly before you sieve it into a bowl removing all the carcass.
- Portion your stock into suitable tubs ready to use straight away or freeze until you need it.
- That’s it! I told you it was super simple.
You can add seasoning and/or carrots or onions for extra flavour but I prefer to just keep it simple and add flavour at a later date.
I can start making this stock while I’m cleaning up our kitchen after our evening meal and leave it in the slow cooker over night. Then first thing in the morning I turn off the slow cooker and finish making the stock. See! I told you it was super simple!