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

becks92

oooh didn't know about the bones - good one

greenbee

I boil my chicken in the SC (put in a whole chicken, onion, leek, celery, carrot, herbs, peppercorns, bayleaf then fill with water and switch on) which means the chicken is incredibly moist (its happy to be left for ages - I put it on when I leave the house @ 6am ish and it's done when I get back @ 9pm ish). When I take it out, I then have about 3 pints of stock which I cool and freeze. I strip the chicken and deal with the meat, then bung the bones back in with more veg/herbs/seasoning/water and leave it on overnight to make another batch of stock.

Sadly, I prefer the stock to the chicken, and find it a real trial to have to eat the meat just to get the stock

mrbadexample

greenbee wrote: »

Sadly, I prefer the stock to the chicken, and find it a real trial to have to eat the meat just to get the stock

Should you require an assistant.... :whistle:

greenbee

mrbadexample wrote: »

Should you require an assistant.... :whistle:

Well that's one problem solved... drop me a note with your address and a parcel of freshly :rolleyes: cooked chicken should be with you by Tuesday morning

mrbadexample

greenbee wrote: »

Well that's one problems solved... drop me a note with your address and a parcel of freshly :rolleyes: cooked chicken should be with you by Tuesday morning

Excellent. Can you pop in a few veggies & some gravy too please? :j

smithyjules

I think i may have overdone the water in my chicken stock as it has been on for ages and doesn't taste of very much! is there anyway i can correct this without adding truckloads of salt (it's for my LO too)?thought maybe reducing it?can i use the slow cooker with the lid off?

not having much luck lately lol!

Bongedone

Reduce it like you say. You will have to put it on the hob though (not in the slow cooker pot as they can shatter)

Edit: Just thought I would mention that I don't add salt to the stock. I adjust the salt in whatever dish I make with it.

smithyjules

thanks bongedone. i don't add salt either just after. It smells lovely it just doesn't taste of anything!off to reduce now, many thanks!

smithyjules

i have just thought of another question! do i chuck the whole lot in the pan while i'm reducing or strain it first?!!!

juliapenguin

I'd strain it first - then those few drops that you can't get off the bones will be weak drops rather than tasty drops!