Chicken Stock

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.

Preparation Time: 10 minutes
Cooking Time: 10 hours on LOW


  • 1 large carrot, sliced
  • 1 celery stick, chopped
  • 1 onion, sliced
  • 2 tsp black peppercorns, lightly crushed
  • 2 tbsp dried mixed herbs or dried parsley
  • 680 g/1 lb 8 oz cooked chicken carcass or bones, chopped to fit in the slow cooker
  • salt


Put the carrot, celery, onion, peppercorns, mixed herbs and chicken in the slow cooker and pour over 1.5 l/52 fl oz/6 cups water.

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.