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

boredjellybean

Hi there - I have a chicken carcass left over from last nights roast & I want to make some stock with it so I can make risotto tonight (using up the scraps of meat left) I usually do this in the slow cooker overnight but forgot last night - can I put it on now on high for 6 hours or so & get the same result???

Any tips gratefully received

Liverpudlian

That's how I make chicken stock. Chicken carcass, bendy carrot, celery, onion, couple of bay leaves and whole black pepper. If you are not leaving overnight in Slow cooker on low, 5/6 hours on high should definitely be enough, depending on the power of the cooker. I have never gone back to making stock in a stockpot.

boredjellybean

Liverpudlian wrote: »

That's how I make chicken stock. Chicken carcass, bendy carrot, celery, onion, couple of bay leaves and whole black pepper. If you are not leaving overnight in Slow cooker on low, 5/6 hours on high should definitely be enough, depending on the power of the cooker. I have never gone back to making stock in a stockpot.

Thanks - I went ahead before seeing this & popped it in on high - its spitting & spluttering away now & the house smells delicious - I usually do the stock overnight so wasn't sure if it'd be ok during the day for less time