Chicken stock

Chicken stock is very easy to make in the slow cooker or crockpot. This recipe follows on from the Slow Cooker "Roast" Chicken recipe.

Ingredients

• Chicken carcass
• Any juices in the bottom of the crockpot
• A slosh of vinegar
• Water

Method

• After carving the chicken, return the carcass to the crockpot.
• Add a slosh of vinegar and then add water to about an inch after covering the carcass.
• Leave on low overnight.
• Strain through a sieve to remove bones.
• Pour into sterilised jars and store in fridge.

Alternative storage method (Chicken Stock Cubes)

• Boil on hob until reduced down to 1 cup.
• Pour into ice cube tray and place in freezer.

• When frozen turn out into freezer bags and then use as regular stock cubes when required.