CrockPot Chicken Stock

My Granny is very cost effective in the kitchen and instilled in me that I should try and make the most of my ingredients. Making chicken stock in a slow cooker is something she always did and now I do it too. It tastes better than what you can buy in the shops, its cheap, and it uses up the bones and left overs after roasting a chicken. It’s great to use to make homemade soups and casseroles.

Ingredients:

Left over bones and squishy bit from a Whole Roast Chicken
1 White Onion
1 Carrot
1 Garlic Bulb
4 Bay Leaves
5 Black Peppercorns
Few Sprigs of Rosemary
Water

Method:

1. After enjoying a lovely roast chicken, keep the bones, any cooking juices, and squishy bits in the tray.
2. Throw them in a crockpot with an onion cut in half, a carrot peeled and chopped into large chunks, and a whole garlic bulb.
3. Add enough water and the cooking juices to nearly fill up the crockpot.
4. Add in the bay leaves, peppercorns, and the rosemary. Set the crockpot on low and set the timer for 10 hours.
5. Leave it overnight if you want or until the timer has finished and then let it cool.
6. Pour the stock through a sieve into a large bowl or jug to remove any bits.
7. Portion out the stock into jars or tupperware. You can freeze it or keep it in the fridge for a few days.