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

skintchick

I put the whole thing in the SC. I also have no issue with rurning the SC off and leaving it in there for a day. Just reheat it thoroughly when you come back to it.

USe a broth mix in it (lentils pearl barley etc) with meat leftover from the chicken. That's all I put in to make soup and it tastes lovely.

Add veggies if you want - pretty much anything will work.

If you want, just strain it out and freeze it but remember you won;t then be able to freeze your soup.

Don;t worry too much! i've left stock for days after making it from an 8-day--old carcass and I'm still alive!

Skint_Catt

Thanks skint chick! Just strained it into a bowl - looks good

Might freeze half to make fresh soup one day and make soup in a day or two when I get some veggies in with the other half - there is two litres after all :eek: :rotfl:

Thanks for you help.

C xx

skintchick

THat's OK! I went out so have just logged back on. Glad it is looking good - two litres is a good amount so I'd definitely make the soup before freezing if possible. I freeze my soup in portions and take it to work - by lunchtime it has defrosted and I heat it in the microwave.

Or do half like you say - I put any old veg and meat in mine and it always makes lovely soup cos the stock is so tasty. You could ad bits of pasta too for a kind of minestrone.

Let us know how it turns out!

Skint_Catt

Thanks - its all in the fridge at the mo - but it doesn't look like there's any fat separating out? is that right? Its quite cloudy.

skintchick

Skint_Catt wrote: »

Thanks - its all in the fridge at the mo - but it doesn't look like there's any fat separating out? is that right? Its quite cloudy.

I don;t ususally get much on mine. THe fat is in the juices from the roast, which I think you said you didn;t have? I get a yellowish scum on top that hardens int eh fridge. sometimes I skim this off, sometimes I can;t be bothered. I actually think it adds flavour so tend to leave it.

Mine is always cloudy - it is clear till I do it on the hob and then it goes cloudy, but I like it like that which is why I do the hob bit!

It all sounds like it's going as it should to me. :A

kparka

argh i tried to do this by guessing how to make the stock before ive found this post... i didnt reduce my stock after straining it, will it make it a weak stock? All i did was boil my carcass & veg for AGES then strain it. There was hardly any fat to take off but i thought this might vary so just put the liquid into containers & have frozen it. Did i do it all wrong & have i ruined it now?

Currently got another chicken stock going in the slow cooker as realised i could be using this instead of leaving my gas hob on for ages (my gas bill was not nice last time!)

Any replies to if i have messed up the 1st lot would be appreciated.

Kerry

skintchick

It doesn;t sound to me like you've messed it up as that is all I do. You could reduce it by simmering it I guess, but I'd just use it as the basis for a nice soup.

Next time, save the juices from orasting the chicken, put int eh fridge, scrap off the fat and the jellied liquid is a rich stock that will add loads of flavour to your soup.

But in terms of the carcass I just boil and strain it too.

wendy+5

Hi, I have several carcasses in the freezer. Can I make soup/stock in the slow cooker or am I better off giving them to MIL and letting her do them in the pressure cooker.

Thanks.

Triggles

I've done it in the slow cooker tons of times - works fine.

Pretani

They'll work fine for soup in the slow cooker. Put carcass in boiling water, this will reduce the amount of scum on the surface.