• 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.