How To Make The Best Chicken Stock In Your Slow Cooker

Today’s feature tip is from The Cottage Smallholder with How To Make The Best Chicken Stock In Your Slow Cooker:

This stock works with cooked chicken bones or a fresh carcass. The latter makes better stock, I think. If you remember to remove the chicken when it is cooked (1-1.5 hours depending on size) you will have perfectly poached chicken to add to a multitude of other dishes such as stir fries, risotto, soup, pies, sandwiches to name but a few.

You don’t need to cook chicken from scratch for every dish especially if you have really good stock. Just use the stock (even to braise vegetables in a stir fry) and add the chicken right at the end and allow 2-3 minutes for it to warm through.

Along with the recipe, you’ll find four tips for making tasty chicken stock:

• Use cold water
• Leave the skin on the onion
• Chop the vegetables fine
• Add a good quality chicken stock cube

Please visit the site above for the recipe and more details on the tips, this really is an effortless way to have homemade chicken stock on hand (and some poached chicken ready in the fridge too!). Tip: You can freeze stock in portion sizes (muffin tin works great) to use as you need.

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