Whenever I roast a chicken, I always get a pang of guilt if I don’t use the carcass for something. There’s so much flavour there that I just can’t bear to waste, so I make this slow cooker chicken stock.
Making stock in a slow cooker cuts out all of the faff, you can just dump all of the ingredients into the crock pot, put it on low and leave it to simmer away happily for 8 hours.
Slow Cooker Chicken Stock
A delicious and easy way to use up the leftovers from a roast chicken, turning it into slow cooker chicken stock.
- 1 large or 2-3 small onions (peeled)
- 1 carrot
- 1 celery stick
- 1 large sprig fresh rosemary
- 2 cloves garlic
- 3 bay leaves
- 1 tsp. whole black peppercorns
- 150 ml white vermouth
- Water from a freshly boiled kettle
- Take all of the chunky bits of meat off the bones of your carcass and save for another dish. Place the bones in the slow cooker.
- Chop the onion, carrot and celery into large chunks and add to the chicken.
- Peel the garlic cloves and crush under a knife, add to the chicken.
- Pop in the bay leaves and peppercorns.
- Pour over the vermouth, then top up with hot water. You want enough liquid to just cover the chicken and vegetables.
- Clamp on the lid and leave to cook on low for 8 hours.
- When the stock is ready, fish out the big pieces and discard, then strain the rest through a sieve.
- Store in a jug with a lid in the fridge for up to a week, or freeze portions in an ice cube tray to keep for longer. Just pop a couple of cubes into your dish when you’re ready to use them.