Making stocks

After the first time I made chicken stock in my slow cooker, it was obvious to me I probably wouldn’t be making it again in the conventional manner. I simply put all the ingredients in the cooker before I went to bed and switched the cooker on. In the morning I had a container full of delicious stock, ready for cooling and freezing. Nothing could have been easier. I always think that when I go to the trouble of making stock I might as well make more than I need, so I always have a good frozen supply. All of the stock recipes in this book are ready to use as soon as they have finished cooking, or they can be left to cool completely and then chilled for up to two days, or frozen for up to three months. The exception is the fish stock, which should be used within a day.