I’ve had a few requests for how I make my chicken stock//broth so here it is below.
There is no one way to make stock some people add more things than what I have listed others less but this works well for us!
It’s also a great way to get the most out of your chicken as free range and organic chickens are expensive you might as well get everything you can out of them and reap the health benefits too!
Slow cooker chicken broth/stock
You will need:
1 x roasted chicken carcass (free range or organic preferably)
A couple of bay leaves
3-4 cloves of garlic
1 onion quartered
1 carrot roughly chopped
A tablespoon or so of Braggs Apple Cider vinegar with “Mother”
Salt & Pepper to season
Enough filtered water to cover all of the above in your slow cooker/crock pot.
Throw everything in and simmer on low for 12 – 24 hours (the longer the better).
Cool stock quickly and skim off the top layer of “fat” and then store in glass jars in the fridge if using in the next couple of days or freeze in jars or zip lock bags if space is an issue.
Thaw in fridge overnight or a bowl of cold water if you need it in a hurry and add to risottos, soups instead of water and stock concentrate or stock cubes (which are full of nasties) or drink warmed up as a healing bone broth perfect when you’re feeling under the weather.
We use ours mostly in pumpkin soup and Quirky Cooking’s Coconut Lemon Chicken soup which the boys love.