I have been making homemade chicken stock for a while now. It’s super easy. The other day, I had a chicken de-boned and rolled by my butcher and he gave me (well I’m sure I paid for it!) the carcass. Out with the slow cooker again! Chicken stock is such a staple in my house, I have the concentrate in the fridge constantly (will post that recipe soon too). **UPDATE: here is the chicken stock concentrate recipe. I use the liquid for poaching, soups, marinades etc. It’s just one of those ‘all in and leave it’ recipes. Homemade chicken stock really is very easy.
- 1 chicken carcass or 1 kg chicken neck/ 3-5 chicken carcasses or 1 whole chicken
- 1 onion, roughly chopped
- 1-2 carrots chopped
- 1 celery stick chopped
- handful sliced mushrooms
- 1-2 garlic cloves, chopped
- bunch of herbs (I used parsley & thyme)
- 2 bay leaves
- 1 Tbsp salt
- 1/2 Tbsp peppercorns (omit for AIP).
- 2 Tbsp apple cidar vinegar
- Put the chicken carcass in the slow cooker, add apple cider vinegar & cover with water.
- Toss in the vegetables & herbs.
- Soak for about an hour before cooking to help the ACV start to break down the connective tissue – this will make for a more gelatinous broth/stock which is great for our joints.
- Cook on low for 24hrs. (you can do less, but the flavours won’t be as intense)
- Let it cool, remove the carcass and any big chunks of vegetables/herbs.
- Strain the rest into a large jar/container. Store in the fridge for up to about a week (or even better, use it for a soup whilst it’s still hot!)
** You can also pour it into silicone muffn moulds, freeze it, pop them out when frozen and keep them in a bag in the freezer – then you can just pop 1 or 2 into a recipe when it needs it.