Chicken Stock - how to make it in a slow cooker?

lhogg65

I make stock from any bones from the chicken or other sunday roast leftovers and agree with all Misskool and ChocClare say. Homemade soups (+ hm bread if poss) are the best winter warmer and anything goes. Don't be afraid to experiment with different veg/flavours but don't add salt until the very end of cooking-if at all-as it is very easy to over season. If this happens add a peeled potato and cook for a while longer and this absorbs the saltiness-remove before serving.
Good luck & enjoy!

sarahwhu

Thank you all for your advice.....

My stock is now finished and cooling in the kitchen . All I have to do now is decide what to use it for!!

I am thinking that I will chuck an onion, some parsnips and a little curry powder in with it tomorrow morning and leave it in the SC during the day - that way I will hopefully come home to some yummy curried parsnip soup - or maybe I should use it to make a risotto tomorrow evening.....

decisions, decisions, decisions......

Thanks again

Penelope_Penguin

sarahwhu wrote: »

My stock is now finished and cooling in the kitchen . All I have to do now is decide what to use it for!!

Try this thread for what to use chicken stock for

As this has fallen from the front page of OS, I'll add it to the existing thread to keep ideas together.

Penny. x

Heldun

Hi

Not sure if anyone has already asked this, but I have a batch of chicken stock in the freezer (made in the slow cooker). I want to defrost it and make soup, but we wouldn't eat the whole amount in one go so could I freeze the soup afterwards bearing in mind that it has already been frozen as stock?

If anyone can help I'd appreciate it.

Heldun

TomandBarbara

The butcher kindly gave me a load of chicken bits from under the counter to make some chicken stock with. I've got a very old slow cooker which was my mother in laws but has no instructions. Butcher said just chuck all the bits in with some water to cover, carrots, celery etc and leave on overnight.

Could someone please just clarify for me what to put in and for how long etc as normally when I just chuck things in they go wrong!

boredjellybean

yes this is what I do - any veg laying around & water then leave on low overnight (I usually switch mine on when I go up to bed & off when I get up)

Hope it turns out well

BJB

Penelope_Penguin

TomandBarbara wrote: »

Could someone please just clarify for me what to put in and for how long etc as normally when I just chuck things in they go wrong!

I cover the chicken bits with water and simmer for a couple of hours

As this has fallen from the front page of OS, I'll add it to the existing thread to give you more ideas

Penny. x

antw23uk

Hi guys, OK so this morning in my sleep haze i decided to put my slow cooker on and make some chicken stock.

My ingredients .. cooked chicken carcas, two fresh bay leaves, some black whole peppercorns and water ... Yes, sleepy me forgot the carrots, onions, celery ect

So i put it on at 0800 and came home at 1730 ..... smells lovely and tastes a bit 'wrong' really
So i added a large onion chopped into quarteres, some carrots roughly chopped and some celery... this was at 1730 ish!

Am i wasting my time? Can i save my home made chicken stock? Any advise would be much appreciated.

Thanks
Ant

Byatt

Chicken stock on its own doesn't really taste of much. You need to add it to things and turn it into a soup with other ingredients. What do you mean by wrong though?

BitterAndTwisted

In what way does it taste "wrong"? By now I would have strained the lot and put the liquid into a pan on the stove and be simmering it gently with the lid off until it has reduced by a third. Meanwhile pick all of the bones and sinews out and chopped any remaining meat and added that and the veg into the pan.

Go back in an hour or so and TASTE IT. Add no seasoning, espcially salt until you are happy that the stock is intense enough.