Homemade Stock

Homemade Stock

I can’t get enough of home made stock (bone broth). The one I make most often is chicken but I have done veggie stocks before and I would like to try a lamb or beef one in the future. Stocks are a great source of nutrition as well as a healthy and incredibly tasty addition to so many meals! I add this to soups, Chili Con Carne, Spaghetti Bolognese and Chicken Tinola to name a few. Did I mention how incredibly easy it is to make?

I make this in my slow cooker but you can also do this on the hob – just keep a close eye on it.


1 x chicken carcass (use organic if possible)
vegetable peelings (optional)
hot water


Get your slow cooker out and switch it onto high. Place your left over carcass and bones into the slow cooker, fill up and boil the kettle. Add any left over veggies (peels, onion skin, herbs etc) and place these in your slow cooker to. Once the kettle has boiled pour the hot water over the contents and cover with the lid; repeat as per necessary (till your slow cooker has a decent amount of liquid in it). My slow cooker yeilds about 1.5 – 2 litres of stock so for me this is about two boiled kettles worth. Put the lid on and leave for around 4 hours.

Chicken carcass, any vegetable peel you have (potato, carrot, celery and onion) and left over water from par boiling the potatoes.

Everything simmering away – look at the colour of the liquid! Oh and this also makes your home smell amazing.

Once 4 hours has passed your stock is ready. Turn your slow cooker off and leave it to cool down for about twenty minutes. Get your jars and lids ready (my jars are 500ml capacity LucyBee coconut oil jars).  I find 500ml is a perfect amount to use in a recipe too! Grab a large empty saucepan and a sieve and pour the contents of your stock through the sieve and into the saucepan. Discard all contents left over in the sieve.

Use a ladle to spoon the stock into your jars. Leave to cool completely before putting the lids on. Don’t worry about your stock being a different colour or if it has a little fat on the top of it – these things are all ok. Once its cooled down I keep a jar in the fridge for using that week and then the remaining in the freezer. I also have a couple of smaller jars that I have for any left over liquid.

Use this wherever you add stock to a recipe. I always add my homemade stock to chicken noodle soup, Chili, Bolognese and I bet it would be an incredible addition to risotto. Its wonderfully nutritious, flavourful and adds a beautiful richness to sauces. I’ll post a couple of recipes using this stock so you can see exactly how I use it.



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