homemade chicken stock

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).  I use the liquid for poaching, soups, marinades etc.  It’s just one of those ‘all in and leave it’ recipes.

• 1 chicken carcass or 1 kg chicken necks
• 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).

1. Put the chicken carcass in the slow cooker, cover with water.
2. Toss in the vegetables & herbs.
3. Season.
4. Cook on low for 6-8hrs.
5. Let it cool, remove the carcass and any big chunks of vegetables/herbs.
6. 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!)