Slow Cooker Stock
A very easy way to make stock, that can be left to its own devices.
Ingredients
- Turkey or chicken bones
- 1 large carrot
- 1 medium onion
- 1 bouquet garni
- 6-12 peppercorns
- 1 bay leaf
- Other spices - see Note
Equipment
Large sieve
Instructions
- Break/cut and flatten the breast bones. Especially with a turkey as, otherwise, it takes up too much space
- Put the bones in the slow cooker. Depending on the size of your cooker, you may need to do this in more than 1 batch. I always do 2 batches for a turkeyDon't cram the cooker, leave room for plenty of water or you won't get all the goodness out of the bones
- Scrub the carrot and trim. Cut into 3-4 pieces. Add to cooker
- Peel the onion and cut into 4 pieces. Add to cooker
- Add the herbs and spices
- Cover with water to just below the top of the slow cooker. If the stock is too weak, we will reduce it later
- Set your slow cooker to Auto if you have it (this gets the temperature to High, then turns it to Low)
- Use Low if you think you will leave the stock for more than a day
- Leve to cook for 12-24 hours
- When you're ready, strain the stock through a colander to remove the bones
- If your colander has large holes you may need to use a sieve to remove small seeds or pieces of meat/bone
- Leave the stock to cool or use immediately for soup.
Notes
Everyday Cooks tips:
- To dispose of the bones, wrap in newspaper before putting in the bin
- If the stock is too weak, reduce by boiling in a large saucepan with the lid off until it has halved in volume. (This may take up to 20 minutes, but keep an eye on it).
- Reduce and freeze in an ice cube tray to add to stir-frys or stews
- Spices to use: I have pared down my spice cupboard, so I only use the three spices/herbs I've listed, but you could add mustard seed if you have it. The only one you really need is the bouquet garni.