The low temperatures of a slow cooker mean that it's perfect for making a Slow Cooker Chicken Stock. This is one of those recipes that once you've cooked it, you'll never make it on a hob again!
about 8 hours on low
Chicken carcass, all meat picked
1 onion, roughly chopped
1 carrot, chopped
Any herbs left over from the roast, cooked or not - parsley, thyme, rosemary etc
1 bay leaf
1 stick celery, roughly chopped (optional)
1 leek, roughly chopped (optional)
Lots of salt and pepper to season
Freezer bags or jars to store the stock
If you've just cooked a roast, pick all the good meat from the carcass and put everything else into the slow cooker. If that includes herbs, onions, meat juices - that's absolutely fine.
Add all of the chopped veg, then fill the slow cooker with water leaving about 1cm gap at the top.
Turn the slow cooker onto low, then cook for at least 8 hours. Whilst you're at work or in bed works well! Once cooked sieve the mixture, retaining the stock and discarding everything else.
If using freezer bags, tuck a freezer bag into a mug, then pour in your stock to fill the bag within the mug. Once full, seal the bag and repeat the process until you've used all of your stock. Store in the fridge or freezer, depending when you want to use it. It's also often useful to store some in an ice cube tray for those times when you want a little stock, perhaps in a casserole or a sauce.