Ingredients:
- 3 chicken carcasses (or leftover baked chicken with stuffing removed).
- 6 litres filtered water.
- 1 leek, washed, roughly chopped.
- 1 brown onion, unpeeled, quartered.
- 2 large carrots, unpeeled, chopped.
- 2 sticks celery (and leaves), chopped.
- 2 bay leaves.
- 3 sprigs flat leaf parsley.
- 1 teaspoon whole black peppercorns.
- 3 whole cloves.
- 2 sprigs fresh thyme.
- 1 teaspoon pink rock salt.
Method:
- Place all ingredients in a large slow cooker (or pot) and cover with water.
- Cover with a lid and bring to a boil on high heat for 30 minutes.
- Reduce heat to low and cook for six hours (or simmer in a pot for four hours). Regularly skim any foam from the surface with a slotted spoon.
- Remove the chicken and strain the stock through a sieve into another large pot once cooled. Discard the solids.
- Divide the liquid into containers and freeze for future use.
Note: Homemade stock is sufficient to add flavor to all kinds of soups, stews, and casseroles. It is particularly good with a Chicken Risotto recipe.
Matt Rush