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

cuddlymarm

Hi

I've started cooking whole chickens in the slow cooker but when I've stripped all the meat off can I add more water and leave bones in the slow cooker to make stock or does it have to be cooked quicker than this.

Thanks in advance

Cuddles:rotfl:

Grebe

cuddlymarm wrote: »

Hi

I've started cooking whole chickens in the slow cooker but when I've stripped all the meat off can I add more water and leave bones in the slow cooker to make stock or does it have to be cooked quicker than this.

Thanks in advance

Cuddles:rotfl:

Hi Cuddles, the slow cooker is perfect for making stock from your already cooked chicken bones, just do as you have said, add more water, then perhaps a few vegs cut up small if you have any bay leaf add a couple, then cook on low for a few hrs. Strain then when cool you can freeze it for up to two months. Hope this helps. Remember you can freeze your cooked carcass and save it until you have more bones to turn into stock.:D

Grebe

Just had a thought Cuddles, if you are using the bones from cold then make sure you bring them to the boil with the water in a pan before you put them into the slow cooker.

Pink.

Hi cuddlymarm,

There's an earlier thread on making chicken stock in a slow cooker so I've added your thread to it to keep the suggestions together.

Pink

moanymoany

I've got some in my SC as we speak. I peeled the onion and put the peelings in. I cut the onion in half and I will rescue this for the finished soup. The same with four carrots. I had the end of some ancient celery and put it all in.

I put in loads of parsley stalks from the allotment, a sprig of rosemary, bay leaves, about a cup of leftover chicken gravy and some leftover veg.

When it is finished I'll rescue the veg I can and put the chicken left overs in the stock.

becks92

Have got a chicken in my SC at the moment and wondered how to make stock with the carcass?

Thanks

Becks

tessie_bear

i put a whole chicken in the sc....with a cup of water and a few herbs...cook it remove chicken and use...i pour the liquid that is left into a bowl and put overnight in fridge...in morning i skim off fat and use the rest as stock hth

Blairweech

I use this recipe from Cottage Smallholder, and it is really good

t_obermory

I just chuck it in with the left over veg peelings, if I haven't got any I put an onion halved with a carrot and chuck a bay leaf in there. Then just put the water in I would personally half fill it, but it takes a few goes (for me anyway) to work out the right quantity so you get jelly stock (I find it works perfectly well too if it doesn't solidify).

Then just turn it on and let it do its thing.

mrbadexample

Don't forget to break the bones first - bash it with a rolling pin or something.