If I’m not in the mood or don’t have time to make stock after I’ve roasted a chicken, I simply put the bones in the freezer until I want them. If you do this, be sure to defrost the bones and let them come to room temperature before adding to the slow cooker.
Put the carrot, celery, onion, peppercorns, mixed herbs and chicken in the slow cooker and pour over
Cover the cooker and cook on LOW for 10 hours. Strain the stock into a large bowl, discarding the solids.
If not using immediately, leave to cool completely, then cover and chill. Once chilled, remove any fat from the surface. Keep refrigerated and use within 2 days or freeze for up to 3 months.
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