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 – here is the one I use
- A leftover roast chicken carcass with meat removed
- Water to fill your slow cooker
Method
- 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!
If you have leftover roast chicken check out my Leftover Chicken Stew Recipe and Leftover chicken cannelloni recipe.
If you liked this then check out this recipe for making a whole roast chicken in the slow cooker.
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