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Description (Some HTML is OK)
The base for many soups and stews.
Ingredients
Makes 0 servings
- Chicken carcass (use a left over roast chicken)
- 2 cloves of garlic
- 1 onion, halved
- 1 carrot
- 1 bayleaf
- a few peppercorns
- 1 tsp Salt
- a few peppercorns
- A slow cooker
Preparation
Put all the ingredients in the slow cooker, pour over boiling water until it's about half full. Leave on high for about 3 hours, or low/medium for anything up to 6. Slow cooking allows more flavour to be soaked up, so you get better stock (in my opinion).
Once it's done strain the liquid and chill, you'll then need to skim any fat off the surface which will rise to the top and go solid once it's in the fridge (this stage is a bit manky). Once this is done, do what you will with it! I like to pour stock into ice cube trays to make cubes which can be added to chickeny type dishes, gravy etc etc...
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